At a glance

Producer

Stag's Leap Wine Cellars

Region

Napa Valley, California, USA

Grape variety

Cabernet Sauvignon

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$275 - $350 USD per 750ml bottle

Tasting profile

Densely packed with cassis, black cherry, graphite, cocoa, fine oak, and herbal underpinning; tightly wound structure.

Evolution: Will gain secondary notes of tobacco, cedar, forest floor, and violet as tannins integrate and structure softens.

At peak: Harmonious blend of ripe black fruit, complex savory elements, and resolved tannins with long finish.

Structure

Acidity

Medium to medium-high, lending freshness and longevity.

Tannins

Firm, abundant, finely grained—built for long-term aging.

Alcohol

Typically around 14.5% ABV.

Aging potential

Excellent; often at its best after 10-20 years, capable of 30+ with proper storage.

Drinking window

Peak drinking

2030 to 2040

Optimal window

2027 to 2045

Current status

Very young and collectible—still developing primary fruit and tannic structure.

Current condition

Structured, powerful, showing concentrated dark fruit, but youthfully tight with robust tannins.

Cask 23 is crafted for longevity, exhibiting formidable structure and depth. The best-drinking window arrives after tannins soften and tertiary bouquet develops, typically 8–20 years post-vintage. Its cellaring and aging pedigree are among Napa’s finest.

Food pairing

Prime rib, aged ribeye, lamb rack, truffled dishes, or robust aged cheeses.

Serving

Decant

Yes (1-2 hours) — The wine has firm, abundant tannins and is built for long-term aging, which suggests that decanting will help soften the tannins and enhance the wine's aromas and flavors.

Sustainability

Sustainability score: 6/10

Focused on water conservation via drip irrigation; solar energy used partially; habitat restoration; reduced chemical usage, but vineyard is not certified organic; lighter glass bottles since late 2010s.

Stag's Leap Wine Cellars demonstrates solid commitment to sustainability with Napa Green certifications, energy efficiency efforts, water management, and ecologically sensitive farming. They fall short of the highest standards due to lack of full organic or biodynamic certification. Overall impact is reduced versus conventional wineries, but not exemplary. Export-related emissions raise footprint for international consumers.