Stags' Leap Winery Cabernet Sauvignon 2011 Wine Review
Stags' Leap Winery Cabernet Sauvignon 2011
Community Reviews: 12
Add My Review
Bottle size: 750 ml
Natalie's Score: 90/100
Needs cellar time: don't rob the cradle. Full-bodied, dark and brooding, like a teenager who needs tough-love group therapy in the cellar. Aromas of black fruit, black fruit and black fruit. Plus there's toasty oak, great layering and a long finish.
Best Beef Wine
This Stags' Leap Winery Cabernet Sauvignon 2011 was reviewed on July 16, 2014 by Natalie MacLean
More Vintages: 2012 2009 2007 2006 2019
Add New Vintage
Pricing & Stock Information
Reviews and Ratings
|Pam rated this wine as 96/100|
|Philippe Perreault - Sommelier rated this wine as 95/100 with the following review:|
Dark purple color with aromas of vanilla, cedar, Chocolat, blackberry, black current, violet and mint.
This wine is complex, coarse and the finish is very long.
Excellent to match Flank steak with Bordeaux sauce.
Serve it at 15-17 degrees.
Can be aged up to 10 years.
|Martha Kelly AIWS - CS rated this wine as 93/100 with the following review:|
Deep ruby in colour this classic Stags Leap Cab has complex flavours of dark fruit, blueberry, eucalyptus, chocolate, coffee, juniper, hazelnut, and earthy complexity. With high levels of fine-grained, ripe tannins this wine will age well while maintaining its refreshing acidity and long length on the elegant finish.
Pair with finer cuts of beef or sip on its own.
Drink now or cellar until 2022.
Date tasted: October 2014.
|Heather Wall - CS; WSET Advanced rated this wine as 92/100 with the following review:|
This is a feast for the nose and mouth. Clear deep ruby with thick legs showing extraction. This full-bodied Cabernet has pronounced aromas and flavours with characteristics of ripe dark fruit(cherry, plum, cassis, blackberry), violets, tobacco leaf, eucalyptus, toast, cedar, juniper, cinnamon, leather.
Tannins are very evident and young. Good acidity and fruit will allow this wine to cellar 10+ years.
Serve with good quality cuts of beef if drinking now. I suggest this is one for the cellar.
Decanting a must. 1-2 hours
Tasted: August 2014
|Matt Steeves - Certified Sommelier rated this wine as 91/100 with the following review:|
Deep dark colour, loaded with layers of dark fruits, baking spices, dried herbs, graphite, and alcohol. Full bodied, with lively tannins. Balanced yet very youthful. Complex bold flavours. This is a big wine that would benefit from 5-10 years in the bottle. Decant for 2 hours prior to serving and enjoy with rib steak and blue cheese.
Tasted August 2014. 91+ points. Matt Steeves - @QuercusVino
|Douglas McMillan rated this wine as 91/100 with the following review:|
Cherry, blackberry, mint, vanilla and graphite aromas with flavours of bblack cheery added to the mix. The mouth feel is velvety with nice rounded tannins and just the right amlunt of acidity. If I was eating a filet mignon, this might be the wine I'd want.
|Dean Engemoen rated this wine as 91/100 with the following review:|
Intriguing nose of plum, blackberry, mint, mushroom and a touch of black pepper. Rich mouth feel and lovely finish, with flavors of black fruit and just a hint of pepper. Drinking well now but another few years in the cellar would only enhance the pleasure. A good example of what a good producer can do even in a less-than-stellar vintage.
|Sean O'Regan - Certified Sommelier rated this wine as 90/100 with the following review:|
August 17, 2014: Deep ruby/purple, cassis, green herb, mineral, light toast and spice. Currant, black cherry, toasty, mineral, cedar and green herb. Nicely balanced, the tannins are grippy though, so a few years in the cellar will help out. Drink over the next 10+ years and pair with rare steaks/roast.
|Jennifer Havers - WSET Level 3 rated this wine as 90/100 with the following review:|
Deep coloured, rich and full bodied Cabernet Sauvignon with aromas of currant, cassis, black cherry, and cedar. The tannins are pronounced, and the flavours are of currant and black cherry come through on the palate. Definitely needs to be decanted, and could also stand to be cellared for a few years. Would be amazing with a nice BBQ'ed steak and mushrooms.
|Craig Kuziemsky rated this wine as 89/100 with the following review:|
Cherry and blueberry on the nose with plum, dried herb, earth and tobacco on the palate. The wine is quite tight so give it some time in the cellar before enjoying it.
|Community Reviewer reviewed this wine as follows:|
This wine opens with a romas of cassis and plum, with notes of earth, leather and coco a powder in the background. Dark, dense layers o f black cherry, blackberry and cranberry greet the palate , and a resupported by supple tannins and a full mid-palate.
Source: NB Liquor Stores
|Community Reviewer reviewed this wine as follows:|
Ce vin commence par des arômes de cassis et de prunes avec des touches de terre, de cuir et un fond de poudre de cacao. Les couches denses et foncées de cerises noires, de mures et de canneberges se présentent en bouche avec des tannins subtils et un
Source: NB Magasin d'Alcool
|Stags' Leap winery is a 240 acre estate that was established in the heart of Napa Valley in 1893. - Community Wine Reviews|
If you liked the Stags' Leap Winery Cabernet Sauvignon 2011, you might also like these wines:
Recipes for Stags' Leap Winery Cabernet Sauvignon 2011