At a glance

Producer

Scarecrow

Region

Napa Valley, California, USA

Grape variety

Cabernet Sauvignon

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Bone Dry

Typical price

$750-$1,300 (per 750ml; secondary market and retail range as of 2024)

Tasting profile

Intense blackcurrant, blackberry, cassis, graphite, violets, warm baking spices, nuanced oak, and subtle tobacco.

Evolution: With age, expect development of cedar, cigar box, forest floor, and more integrated tannins, with tertiary earth and savory notes.

At peak: Complex and harmonious, combining power and elegance with depth, velvety texture and persistent finish.

Structure

Acidity

Medium-plus acidity providing freshness and balance to richness.

Tannins

High and well-structured; fine-grained but present, will integrate with age.

Alcohol

Typically 14.5-15% ABV; robust but integrated.

Aging potential

Excellent; built for decades of cellaring (20+ years under ideal conditions).

Drinking window

Peak drinking

2030 to 2040

Optimal window

2027 to 2045

Current status

Young and powerful, suitable for early enjoyment with decanting or extended cellaring.

Current condition

Primary fruit-forward, structured; tannins prominent, high aging potential.

The 2021 Scarecrow is designed for long aging, benefiting from Napa’s classic structure and concentration. Optimal drinking will see fruit integration, spice, and secondary flavors in best balance, from about 2030-2040.

Food pairing

Aged beef (standing rib roast, prime steak), rack of lamb, wild game, truffle dishes, aged cheddar, Comté.

Serving

Decant

Yes (1-2 hours) — The high tannins and medium body suggest that decanting will help soften the wine and enhance its aromatic profile, allowing it to open up and integrate better.

Sustainability

Sustainability score: 5/10

Low-intervention, dry-farming practices where possible. Emphasis on heritage vine preservation. No published evidence of formal water/energy reduction programs or eco-packaging initiatives.

Scarecrow Vineyard practices focus on heritage vine preservation and some sustainable viticulture such as dry farming and minimal chemical intervention. However, the winery does not pursue official sustainability certifications (organic, biodynamic, SIP, etc.) and does not publicly lead on renewable energy, water conservation, or eco-packaging. Heavy bottles and long-distance shipping elevate the carbon footprint. Overall, some aspects of heritage and agriculture practice are sustainable, but the absence of broader environmental programs and certifications results in a moderate sustainability score.