Stag's Leap Wine Cellars Cask 2018

Winery Background and History

Founded in 1970 by Warren Winiarski, Stag’s Leap Wine Cellars gained international acclaim when its 1973 S.L.V. Cabernet Sauvignon won the 1976 Judgment of Paris, a blind tasting that elevated Napa Valley wines to global prominence. Located in the Stags Leap District of Napa Valley, the winery is renowned for producing elegant and age-worthy Cabernet Sauvignons that reflect the unique terroir of the region. The flagship CASK 23 originated in 1974 when a particular lot from the S.L.V. vineyard exhibited exceptional quality, leading to its separate bottling and the creation of this iconic label.

Producer and Winemaker

Under the guidance of winemaker Marcus Notaro, Stag’s Leap Wine Cellars continues its legacy of crafting wines that balance richness with elegance. Notaro’s extensive experience and deep understanding of Napa Valley’s terroir guide his meticulous approach to winemaking, ensuring that each vintage authentically expresses the character of the vineyard and the varietal.

Vineyards and Micro Climate

The 2018 CASK 23 is a blend of fruit from the S.L.V. (46%) and FAY (54%) vineyards. The S.L.V. vineyard, with its volcanic soils, contributes structure, concentration, and spicy intensity, while the FAY vineyard, characterized by alluvial soils, imparts vibrant fruit flavors, a supple mid-palate, and perfumed aromatics. The Stags Leap District’s unique microclimate, influenced by its proximity to the San Pablo Bay, offers warm days and cool nights, ideal for cultivating Cabernet Sauvignon with balanced acidity and ripe tannins.

Vinification & Aging Methods

The 2018 CASK 23 underwent fermentation with 10% in French oak barrels (heads removed) to enhance complexity. Malolactic fermentation occurred entirely, with lees stirred daily for several months to add richness. Each lot was vinified and aged separately for the first year, allowing individual characteristics to develop. In the second year, the lots were blended and aged together for a total of 24 months in 100% new French oak barrels. The wine was bottled without filtration.

Tasting Notes

The 2018 CASK 23 combines the signature perfume notes of the FAY vineyard with the structure and dark fruit of S.L.V. Fragrant and fresh aromas of dark fruits, currants, figs, floral spice, sandalwood, and wet stone fill the nose. On the palate, the wine offers a vibrant mouthfeel with savory and velvety tannins, blackberry and currant flavors, and the winery’s classic “Peacock’s Tail” that expands in the mouth, leading to a lingering finish.

Food & Wine Pairing

This Cabernet Sauvignon pairs beautifully with dishes such as Chicken Marsala, Grilled Flank Steak with Plum Salsa, or Spiced Duck Breast with Wilted Arugula Risotto. The wine’s structure and depth complement the richness of these dishes, enhancing the overall dining experience.

Service Methods and Temperatures

To fully appreciate the 2018 CASK 23 Cabernet Sauvignon, serve it at a temperature between 16-18°C (61-64°F). Decanting the wine for about 30 minutes before serving can help open up its aromas and flavors, providing a more expressive tasting experience. Using appropriate glassware, such as a Bordeaux-style glass, will further enhance the wine’s characteristics.

Storage and Aging Potential

The 2018 CASK 23 Cabernet Sauvignon possesses the structure and balance to age gracefully over the next 20 to 25 years. When stored in optimal conditions—a cool, dark place with consistent temperature and humidity—the wine will develop additional complexity, with tertiary aromas and flavors emerging over time, rewarding those who choose to cellar it.

Grape Varietals & Percentage Used

• Cabernet Sauvignon: 100%

ABV (Alcohol by Volume)

The alcohol content of the 2018 CASK 23 Cabernet Sauvignon is 14.5%.

Scores

• Wine Enthusiast: 98 (Cellar Selection)

• Wine Advocate: 97

• Wine Spectator: 95