Winemaking is traditional here, focused on a pure expression of the land. We didn’t invent winemaking; we just work hard at it. Everything is well-informed by experience and classic winemaking technique, but nothing is rote or formulaic. Decisions are made based on the fruit itself, and the conditions of each and every harvest. Our consistent quality of wines comes from this balancing act. Our wines are well made. They’re delicious, showing finesse and integrity.
How does the Cabernet Sauvignon vine find itself with such an appropriate home in the Stags Leap appellation? Volcanics, topography, a touch of marine influence. The wines that grow here are velvet intensities, a gift to the winemaker who understands restraint.
Care of the vines throughout the growing season is monitored by Brecon Jackson, Vineyard Operations Manager, first and last on the scene. Estate fruit is complemented by longtime partnerships with some of the best growers in the Napa Valley and Carneros. Wine grapes have been growing on the lands of Stags’ Leap Estate since the 1880s, and the property itself has always been a working ranch. A legacy of horticulture has dressed this place not only in grapes, but also fruit orchards, nuts, olives, an abundant kitchen garden. Traditional winemaking techniques here arise out of this farming tradition, not only the knowledge but a certain stubbornness passed down by California’s wine pioneers
