Score: N/A Tasting Notes: Textbook Cabernet Sauvignon aromas and flavors of black cherry, blackberry, cedar and fore...Read more...
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Of all the wines I have shared with my boss, this is the first he has ever commented on. He is much more knowledgable than I am about wines. I know... Read more
At first glance, a big glass of black cherries and vanilla with a little smoke underneath. Aromas of dark berry fruit, cocoa and a dustiness. Pala... Read more
loads of christmas spices, currants, hot apple cider and cinnamon on the nose combined with blackberry fruit. Palate offers to a concentration of ... Read more
Food Pairings for Stags Leap Slv Cab
Of all the wines I have shared with my boss, this is the first he has ever commented on. He is much more knowledgable than I am about wines. I know what I like, he knows what is really good! :-) At any rate, it was very easy to drink and was great with the NY Strip I had for dinner.
At first glance, a big glass of black cherries and vanilla with a little smoke underneath. Aromas of dark berry fruit, cocoa and a dustiness. Palate offers a smokiness, old leather mixed with dark berries and chocolate, some coffee notes add to the complexity of the wine as well. This is considered the winery's house cabernet.
loads of christmas spices, currants, hot apple cider and cinnamon on the nose combined with blackberry fruit. Palate offers to a concentration of dark fruits, wonderful complexity of enriching flavors. Med+ tannins with a balanced acidity. There is a spice at the finish with cinnamon and cocoa notes
This is a leaner version of classic Napa cab. This is very refined and is a joy to drink. Tasted at Geneva tasting 4/18/2010
a very smooth, pleasant cabernet. not as big and bold as i like my reds, but certainly an elegant, balanced affair, worthy of long, slow languid enjoyment.
Goes nicely with steak and mushrooms. Will age 5 or more years and develop further complexity.
Paired this one with a huge porterhouse cooked rare/med. Match made in heaven. Nice and full bodied, deep colored with a lengthy finish. I knew it would pack somewhat of a punch, but surprisingly easy tannins for a Napa cab and a good amount of dark fruit. Would recommend if you don't mind spending $40 a bottle.
External Reviews for Stags Leap Slv Cab
A very good but not great Cask 23, showing plenty of decadence and flair but not perhaps that extra edge of complexity. It's forward now in sweet new oak and flashy, jammy blackberries, cherries and raspberries. The tannins are quite an achievement, rich, vibrant and supple. Made from 100% Cabernet, it's full-bodied and dense, with a chocolaty finish. Could gain in the bottle beyond 2012 to about 2018. S.H.
A bold, rich, intense and concentrated style, with layers of earthy currant, anise, blackberry and sage. Well focused, complex and long on the finish, it's still a bit rough and chewy, so it's best to cellar short term. Best from 2004 through 2012.
Good full red-ruby. Aromas of roasted currant, chocolate mint and sexy oak. Juicy, pliant and broad, with nicely ripe flavors of red currant. raspberry, bitter chocolate and mint. Finishes with ripe tannins, a kiss of spicy oak and very good length.
A perennial favorite on restaurant wine lists, Artemis is generous in flavor and velvety in texture. Aromas of cassis and caramel rise and give way to earthy notes of black olive, black pepper, and truffles. Classic flavors of cassis and black cherry fill the mouth as notes of violets and vanilla linger on the finish.
Stags' Leap Winery Cabernet Sauvignon 9 Pts 2006 and all other wine from Stags' Leap Winery are readily available to ship at discount prices. We carry many premium wine from across the world.
Score: N/A Tasting Notes: Textbook Cabernet Sauvignon aromas and flavors of black cherry, blackberry, cedar and forest floor get a boost of complexity from hints of rosemary, gentle fresh herbs, baking spice and vanilla caramel. The wine is deep, dark and intense, yet also signature Stag's Leap Wine Cellars: medium-full-bodied, firmly structured, powerful yet elegant, and with a long, succulent finish. Enjoy it with steak au poivre or grilled duck breast with braised escarole. Web Site: Click Here
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