ORIGIN: Supple tannins and black cherry fruit flavors are immediately noticeable from this world-famous Stags Leap Di...Read more...
Food Pairings for Pine Ridge Stags Leap Cabernet Sauvignon
This was an explosive taste on the pallet. It didn't take long to open up once decanted for an hour. Mocha, cherry, tobacco notes, with luscious ruby red glow and smooth multi layers made it an elegant wine prior to and after dinner. I let it sit for 4 more hours in the decanter, and it open up to the fullest and complimented desert. Excellent bouquet on the nose.
ORIGIN: Supple tannins and black cherry fruit flavors are immediately noticeable from this world-famous Stags Leap District appellation. The estate-bottled 2000 Stags Leap District Cabernet Sauvignon is produced in the Bordeaux style by carefully blending 81% Cabernet Sauvignon, 8% Petit Verdot, 6% Malbec and 5% Merlot. WINEMAKING: The grapes were harvested in late September and the first week of October, pumped over traditionally and macerated on the skins for 20-29 days. The wine was pressed to barrel for malolactic fermentation, and aged 85% new, and 15% on-year-old heavily-toasted French oak barrels for 20 months. The wine was bottled in August without fining or filtration. ORIGINAL TASTING NOTES: Sweet aromas of mocha, toffee and dark chocolate mingle with allspice berry, black cherry, tea, violets and black fruits in this full-bodied Cabernet. A supple, rich entry is marked by flavors dark chocolate covered cherries, blackberry and butter vanilla with slight molasses and tobacco notes. Sweet oak is discernible in its very long finish, as well as an undeniably creamy texture. With its firm, well-structured tannins it may be consumed now or cellar aged for future enjoyment. CURRENT TASTING NOTES: The 2000 Stags Leap District Cabernet Sauvignon is aging well with just a bit of softness starting to show. The black cherry and briar aromas and flavors that the Stags Leap District is known for show well in this wine along with strong tannins and a long-lasting finish. Drink now through 2010. FOOD PAIRING: Wine-Braised Lamb Shank with Fingerling Potatoes CHEESE PAIRING: Aged Red Cow Parmesan
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