Everyone knows that Cabernet Sauvignon is king in the Napa Valley, and especially in the legendary Stags Leap District. But we were curious to see what would happen if we gave as much time and attention to making single-varietal wines out of the grapes historically blended into our Cabernet Sauvignons. The result was four red wines that have become additional favorites of our devoted Cabernet Sauvignon fans.
Cabernet Franc is often used as a blending grape but is lovely as a single bottling. The grape contributes finesse. Although Cabernet Franc is commonly a pale red color, ours is deep ruby, almost purple. Our Cabernet Franc is usually sourced from our Oakville estate vineyard. These vines are vertically trained and densely planted. The stress of this dense planting in well-drained areas results in smaller berries and more fruit intensity.
Malbec is one of the five great Bordeaux varieties commonly blended with Right Bank wines, and has become the darling of Argentina. We have Malbec planted in four of our estate vineyards and have historically blended it into our Cabernet Sauvignons.
Sourced from the chilly hills of the Carneros region in southern Napa Valley, our estate Merlot reveals aromas of caramelized sugar, dried cranberry, crushed sage, cinnamon stick, clove and toasted oak. Located at the southern corner of Napa Valley, Carneros is heavily influenced by the cool San Pablo Bay climate. Our sloping estate vineyards contain 1,520 vines per acre and feature rootstock suited for the heavy clay-loam soils in Carneros. The cool growing season develops complexity and intensity in the Bordeaux clone we selected.
Petit Verdot is a thick-skinned grape expressing a dense, deep ruby color. Aromas are dark and brooding, with blackberry, black cherry, fig, mocha, dried herbs, and savory truffles. Oak barrels contribute a caramel and toasted marshmallow nuance, along with some baking spices. The majority of the fruit for our Petit Verdot is sourced from our vineyards in the Oakville, Carneros, and Oak Knoll District appellations. Petit Verdot is a late-ripening variety, and these warm regions encourage the development of complex flavors and a rich mouthfeel.
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