Stags Leap District Cabernet Sauvignon
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$125.00
 
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Wine Specs
Vintage
2012
Varietal
Cabernet Sauvignon
Appellation
Stags Leap District
Aging
7 to 12 years
Alcohol %
14.7
Wine Spectator
93
Wine Enthusiast
94
Wine Advocate
90

Our steep, densely-planted Stags Leap District estate has been the heart of the winery since Pine Ridge Vineyards was founded here in a farmhouse in 1978. This wine is a pure and exquisite expression of the world-famous Stags Leap District AVA.

Wine Profile
Tasting Notes
Flaunting an opaque ruby hue in the glass, this wine offers a lush bouquet of ripe red cherry, red raspberry and plum aromas that dance beneath layers of cinnamon sugar, sweet sage and licorice. The entry is plush and silky, filling the mouth with flavors of cherry preserves, red currant and ripe blackberry fruits that lead into hints of vanilla toast, crème brûlée and lavender soda on the impeccably structured, lingering finish, supported by fine, velvety tannins.
Vineyard Notes
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.
Production Notes
With consistently mild temperatures throughout spring and summer, 2012 was a stellar vintage in Napa Valley, allowing slow, 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 60% new French oak barrels, where it was aged for 18 months prior to bottling.
Food Pairing Notes
This exquisitely refined bottling of our Stags Leap District Cabernet would make an excellent accompaniment to robust meal, such as a roasted rack of New Zealand lamb or grilled hanger steak with mushroom risotto. Additionally, it would pair beautifully with Zamorano, an aged sheep’s milk cheese from Spain.