Stag’s Leap Wine Cellars


2007 S.L.V.

Cabernet Sauvignon

The 1973 Cabernet Sauvignon from the young Stag’s Leap Vineyard (S.L.V.) stunned the world in 1976 when it bested top-flight Bordeaux and California Cabernet-based wines in the “Judgment of Paris” blind tasting. S.L.V., planted by Stag’s Leap Wine Cellars founder Warren Winiarski beginning in 1970, continues today to produce Cabernet Sauvignons that are quintessentially complex and balanced, with vibrant fruit, intense spice, firm structure, food-enhancing natural acidity and the promise of long-term cellaring.

Vineyards & Winemaking

Up to seven S.L.V. Cabernet Sauvignon blocks contributed to this wine. As the majority of the 1970s-era vines have aged past their grape-producing prime, they have been gradually replanted, perpetuating the life of this historic vineyard. The “grande dame” of the vineyard, S.L.V. Block 4, planted in 1972, still graces this blend. This block, characterized by the volcanic soils on the eastern hillside of S.L.V., gives this wine its structure, concentration and ripe, elegant tannins; vines in alluvial soils in the western part of the vineyard lend vibrant fruit flavors and heady aromatics. Each lot was vinified and aged separately in small French oak barrels for 24 months, allowing the characteristics of each block to develop. This added subtle hints of spice and caramel to the finished wine. In the latter stages of aging, the barrel lots were blended and the 2007 S.L.V. was born.

Tasting Notes

Our red wines from 2007 are remarkably fruit-forward and accessible in their youth, yet remain true to Stag’s Leap Wine Cellars house style: refined, elegant and suggesting a long life in the cellar. The 2007 S.L.V. has the dark fruit tones (blackberry, black plum) that typically come from the vineyard, as well as notes of cassis, bramble, Chinese five-spice, caramel and vanilla. There is an elegant mineral quality on the nose and lingering finish. The tannins can be described as being like raw silk: slightly nubby, yet still smooth. Serve S.L.V. with filet mignon or, for non-carnivores, an earthy wild-mushroom risotto.

Acclaim

2007 Vintage
91 Points
The Wine Advocate
12/01/2010

see all acclaim

Buy This Wine
Appellation:
Napa Valley
Blend:
100% Cabernet Sauvignon
Alcohol:
14.5%
pH:
3.70
Total Acidity:
0.55g/100ml
Barrel Aging:
24 months
100% French oak
Download Tasting Notes (pdf)
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