Stag's Leap Wine Cellars : Cask 23 2019

The elegance and complexity of a Californian red wine from two illustrious vineyards

The estate

Founded in 1970, Stag's Leap Wine Cellars has become a benchmark for great Napa Valley wines over the years. The founders of the estate were pioneers when they replanted a plot of orchard land with vines containing a majority of Cabernet Sauvignon, a grape variety that was very little used locally at the time. It was the start of an unparalleled revolution in the history of American wines.

A few years later, Stag's Leap Wine Cellars won the blind competition for the best Cabernet Sauvignon at the famous "Judgement of Paris" in 1976, ahead of prestigious French wines. The legend of the estate was born.

Since 2007, Stag's Leap Wine Cellars has been under the joint management of the American estate Ste. Michelle Wine Estates and the Antinori family.

The wine

This CASK 23 cuvée has been the stuff of legend since the 1974 harvest, under the impetus of André Tchelistcheff. Following a tasting, the illustrious winemaker, who was advising the château at the time, set aside a particularly refined batch of S.L.V. to be vinified separately. This batch was aged in a large wooden cask, from which it took its name, CASK 23.

Now an iconic wine, Cask 23 from Stag's Leap Wine Cellars is the result of a blend of the fruitiest grapes selected from the S.L.V and FAY vineyards. This skilful blend reveals a wine that is particularly sought after for its depth, intensity and richness.

Cask 23 2019 is made from grapes sourced 48% from the FAY vineyards and 52% from the S.L.V. vineyards. These Napa Valley vineyards are unique in that they are planted on hillsides with volcanic soils.

The vintage

Spring was relatively cool, with heavy rainfall leading to rapid vegetative growth and uneven flowering, before a summer of particularly mild conditions.

Despite lower yields than in 2018 and a later harvest, the vintage was a high-quality one. The fires in upper Sonoma and the smoke had no impact on the vineyards in northern Napa Valley, thanks in particular to the direction of the wind.

Winemaking and ageing

Alcoholic fermentation takes place partly in French oak barrels (11%). Following malolactic fermentation, daily stirring of the lees is carried out for several months to develop the wine's richness and complexity.

Vinification is carried out on a plot-by-plot basis, as is the first year of ageing (100% new French oak), in order to develop the characteristics of each batch. Blending takes place during the second year of ageing. The wine is aged for a total of 21 months before bottling without filtration.

Blend

Cabernet Sauvignon (100%). 

Characteristics and tasting tips for Cask 23 2019 from Stag's Leap Wine Cellars

Tasting

Nose
The nose mingles refreshing fragrances of blackcurrant with notes of black tea, aniseed and nutmeg.

Palate
The palate unveils with smoothness and elegance velvety tannins and fruity aromas (blackberry, blackcurrant) and oak, draxing out to a lingering finish.

Food and wine pairing

This great Californian wine pairs perfectly with Chilean pork cutlets with roast potatoes, or truffled goat’s cheese and prosciutto risotto accompanied by a rocket salad with aged balsamic vinegar.