We source this intense, elegant wine from our four estates in Stags Leap District. We harvest the vineyards by hand in the cool night hours and age the wine in new French oak. The wine displays ripe black and red fruit characters with hints of cocoa powder and black licorice, and it stands up well to rich, roasted lamb or dark chocolate truffles.
93/pts - Wine Advocate
92/pts - Wine Enthusiast
90/pts - Wine Spectator
Powerful and complex, this deep garnet wine offers alluring aromas of ripe black cherry, red raspberry and rich dark plum that mingle with layers of cocoa powder, cassis and black licorice. The entry is lush and silky, filling the mouth with bright flavors of strawberry preserves and red currant that lead into touches of creamy vanilla toast, dried sage leaf and maple-brown sugar on the impeccably structured finish, supported by smooth, velvety tannins.
2013 was an ideal seaon in Napa Valley, with dry conditions and a long, sunny summer, allowing even ripening and yielding exquisite, balanced fruit. The fruit for this wine was harvested at an optimal level of ripeness in early October. The berries were hand-harvested at night, carefully sorted and destemmed to tank, where fermentation took place. Then, the wine was racked to 100% new French oak barrels, where it was aged for 26 months prior to bottling.
The Stags Leap District’s moderate temperature, influenced by the San Pablo Bay, leads to slow, even fruit development throughout the growing season. The majority of our 47 acres across four estate vineyards in this region are densely planted with Cabernet Sauvignon and other Bordeaux varietals on steeply-terraced hillsides with Bale clay-loam soils, producing very low yields of intensely flavored grapes.
Food Pairing Notes
A classic, meaty dish, such as a roasted lamb loin with grilled vegetables and Romesco sauce, makes a fine partner for this multilayered, powerful bottling. This beautiful wine is equally enjoyable after dinner alongside dark chocolate truffles or a creamy, soft cheese like La Tur, an Italian cheese made from pasteurized cow’s, goat’s and sheep’s milk.