A bright wisp of cassis shines on the midpalate, enlivening the bold, supple texture. The vineyard soil is volcanic and alluvial with good drainage, and benefits from warm afternoons and cool evening breezes.įrom the producer's first site that was planted in 1970, this wine is sumptuous in blackberry, fig and dark chocolate. Today, the property encompasses roughly 35 acres of Cabernet Sauvignon and 1.5 acres of Cabernet Franc. This history-making Stags Leap District vineyard continues to produce wines with complex black fruit and berry character, spicy intensity, excellent structure and complexity, promising long life and ageability. Planted in 1970, this vineyard achieved international fame when three-year old vines from the 1973 harvest produced a Napa Valley wine that triumphed over some of France’s greatest Bordeaux in a blind tasting among French wine experts in Paris. S.L.V., also known as Stag’s Leap Vineyards, is the winery’s first vineyard. soils are predominantly volcanic in nature and contribute multilayered structure, concentration and spicy intensity, often referred to as the “fire-like” elements. The outcome brought international recognition to the infant Stag’s Leap Wine Cellars, the nascent Napa Valley wine region, and the entire American wine industry and put all on a path to worldwide renown. In the 1976 Paris Tasting, a blind tasting, they chose S.L.V as the finest red wine in the group, without knowing its provenance. Cabernet Sauvignon that impressed – and shocked – a panel of experts on French wine. A wine was made there in that year, but it was the 1973 S.L.V. Cabernet Sauvignon and Merlot grapes replaced the prunes and walnuts, and the winery was built in 1972. The estate was founded in 1970 with the purchase of orchard land in what is now the Stags Leap District AVA in southeastern Napa Valley. No resting on laurels, no autopilot, no complacency, but rather a drive to ensure the next 50 years are even more glorious than the first 50.A step back in time puts Stag’s Leap Wine Cellars’ current and future plans in perspective. While the “victory” over the French in “The Judgment of Paris” continues to be hailed throughout the world – and the winery is still humbled by the achievement – Stag’s Leap Wine Cellars enters its golden anniversary year with a commitment to producing more complex and age-worthy wines. It was the winery’s first commercial vintage, a wine produced from young, three-year-old vines. Cabernet Sauvignon bested some of Bordeaux’s first-growth wines in a tasting in Paris. Stag’s Leap Wine Cellars stunned the world in 1976 when its 1973 S.L.V. Cabernet Sauvignon is made from 100% Cabernet Sauvignon. It’s full of youthful, bright and alert acidity. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.Ĭlean, crisp and refreshing! With scents of white flowers, apples and pears. The now sparkling wine will age on the yeast for over 24 months. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The blend is then put together and cold-stabilized prior to bottling. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay
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