2007 Promenade Cabernet Sauvignon - Stag's Leap
2007 Napa Valley Cabernet Sauvignon, Stags Leap District
Silver Medal Winner, 2011 San Francisco Chronicle Wine Competition
Silver Medal Winner, 2010 Millennial Wine Competition
Our 2007 Cabernet Sauvignon hails from the famed Stag's Leap appellation of Napa Valley, and the grapes are grown by the Steltzner family. This tiny AVA is renowned for the quality and depth of the fruit produced here. Only 2700 acres in total (<1.5% of Napa Valley acreage) Stag's Leap is the elite growing area that produced Napa Valley winners in the 1976 Paris wine tasting that pitted California wines against those of France. To everyone’s surprise, California wines won many of the blind tastings, and that launched today’s heralded Napa Valley prestige in the world of wine. Stag’s Leap district is rocky and hilly, contains volcanic soil, and lies on the eastern slopes of Napa Valley. Stags Leap is ideal for growing Cabernet Sauvignon as only the best vines thrive in this soil/climate combination and this 2007 vintage is very special indeed. With careful storage, this wine will continue to develop for 15 + years. Even with that said, it is ultimately drinkable right now for those who are less patient. It is a hearty wine with robust fruit and long tannins and an earthy texture. The rich flavors of Black Raspberry, Blackcurrant, chocolate, cedar cigar box, mineral and a hint of caramel are present and provide a deliciously complex taste experience. We know that you will enjoy it with a fine meal and friends. Aged 30 months in 50% new french oak. Alcohol 13.7%, 200 cases produced.
This is a big hearty wine that will delight steak lovers and hearty food lovers alike. It will do a rich Fillet Mignon or a juicy T-bone justice or even grilled pork tenderloin with Jamaican Jerk Sauce. For vegetarians, grilled portabella mushrooms marinated in balsamic vinegar and olive oil will make a hearty compliment to this delicious wine. If you are tired of roasted quartered potatoes (I never tire of them) then try some Israeli Couscous. If you’ve never tried this, you simply must. Traditional Couscous is very small with a coarse texture and can dry out very easily. Israeli Couscous is larger like a very small green pea) a smooth texture and is juicy and plump. It is fabulous with olive oil and parmesan cheese “chunks” to make a delightful complement to your meat or mushrooms. Don’t for get to add fresh organic broccoli, asparagus, cauliflower or Brussels sprouts (depending on the season). Just broil them under heat for 10 minutes and top with olive oil and sea salt. Enjoy a feast with friends, and when you are finished, Walk the Earth!