Stag’s Leap Wine Cellars Cask 23 Cabernet Sauvignon 2014 3L

Winery Background and History

Stag’s Leap Wine Cellars, established in 1970 in Napa Valley, California, gained international acclaim when its 1973 Cabernet Sauvignon won the 1976 Judgment of Paris tasting, surpassing esteemed French wines. This victory showcased the potential of Napa Valley wines on the global stage. The winery is renowned for producing wines that embody the balance between richness and elegance, often described as having “an iron fist in a velvet glove.” “Cask 23” originated in 1974 when a particular lot from the S.L.V. vineyard exhibited exceptional quality and was aged separately in a large wooden cask numbered 23. Today, Cask 23 is crafted from the most distinctive fruit of the S.L.V. and FAY vineyards. 

Producer and Winemaker

The 2014 Cask 23 Cabernet Sauvignon was produced by Stag’s Leap Wine Cellars under the expertise of Winemaker Marcus Notaro. The winery’s philosophy focuses on expressing the unique terroir of their estate vineyards through meticulous vineyard management and winemaking practices that balance tradition with innovation.

Vineyards and Micro Climate

Cask 23 is a blend of fruit from the S.L.V. (Stag’s Leap Vineyard) and FAY vineyards. In the 2014 vintage, 56% of the fruit was sourced from S.L.V. (blocks 3B, 2A, 3A, 4C) and 44% from FAY vineyard (blocks 3B, 7AB, 2A, 9, 8C1). S.L.V.‘s volcanic soils contribute structure, concentration, and spicy intensity, while FAY’s alluvial soils impart vibrant fruit flavors and perfumed aromatics. The vineyards benefit from Napa Valley’s Mediterranean climate, characterized by warm days and cool nights, which allows for optimal ripening and balanced acidity. 

Vinification & Aging Methods

Each vineyard lot was vinified and aged separately in small French oak barrels for 21.5 months, allowing the distinct characteristics of each block to develop. The wine was then blended to create Cask 23, achieving a harmonious balance of the unique attributes from both vineyards. 

Tasting Notes

The 2014 Cask 23 offers complex aromas of black cherry, currant, plum, and blueberry jam, complemented by notes of brown sugar, black tea, and violet. On the palate, this opulent Cabernet Sauvignon presents a rich mouthfeel with flavors that mirror the aromas. The tannins and texture strike a balance between elegance and power, leading to a long, plush finish. 

Food & Wine Pairing

This wine pairs exceptionally well with grilled ribeye, prime rib roast, or braised short ribs served over creamy polenta. Its rich structure and complex flavors complement the depth and savoriness of these dishes, enhancing the overall dining experience. 

Service Methods and Temperatures

To fully appreciate its complexity, serve the 2014 Cask 23 at a temperature between 16-18°C (61-64°F). Decanting the wine for about an hour before serving is recommended to allow it to open up and reveal its full aromatic and flavor profile.

Storage and Aging Potential

The 2014 Cask 23 has the potential to age gracefully for 15-20 years from its vintage date. Proper storage in a cool, dark place with consistent temperature and humidity will allow the wine to develop additional complexity and depth over time.

Grape Varietals & Percentage Used

The 2014 Cask 23 is composed entirely of Cabernet Sauvignon grapes sourced from the S.L.V. and FAY estate vineyards. 

ABV (Alcohol by Volume)

The alcohol content of the 2014 Cask 23 is 14.5%.

Scores

• Robert Parker’s Wine Advocate: 96 points. 

• Wine Enthusiast: 93 points.