Chimney Rock's Stags Leap District Cabernet Sauvignon bursts with blackcurrant and cherry aromas, accented by touches of mocha, vanilla, and floral notes. On the palate, discover rich savouriness and refined tannins, complemented by plum, black cherry, dried fig, and vanilla. Experience a long, smooth finish that will linger on your tongue.

Critic Review

Decanter Magazine: 90pts
Drinking Window: now to 2030

"A blend of 75% Cabernet Sauvignon, 23% Merlot and 1% each Petit Verdot and Cabernet Franc. Floral, dusty and herbal on the nose. The palate is energetic and lively with notes of pomegranates, red currants and eucalyptus. Crisp, and linear on the finish. Authentically rooted in a past era of Napa, and accurately represents the grace and subtlety that Stags Leap District is capable of."

About the Producer

Chimney Rock takes its name from the rock formations on the Palisades behind the winery which resemble chimney stacks. Established in 1980 by Hack and Stella Wilson, the first vintage of Chimney Rock Estate wine was produced in 1984. In the early 1990s, the Cape Dutch-style winery and tasting room were added to the estate, complete with the allegorical frieze of Ganymede - cupbearer to the gods. In 2000, the Terlato family joined the Wilson family and in 2002, the remaining land, covering 18 hectares, was planted entirely to Cabernet Sauvignon. In 2004, the Terlato family assumed sole ownership of the estate and ensures the highest standards in viticulture and winemaking. Chimney Rock now comprises 48 hectares of vineyard, divided into 28 distinct blocks, allowing for highly specialised viticulture suited to each specific site and is certified as a ‘Napa Green Vineyard & Winery’. Led by notable winemaker Elizabeth Vianna, Chimney Rock’s award-winning wines have firmly cemented its reputation for producing some of the world’s greatest estate Cabernet Sauvignon.

Vineyard and Winery

The estate comprises a diversity of soil types and topography that imbues the wines with distinct complexity. To the east, the steep hills and shallow soils bring density and power; at the northern end, the proximity to the Palisades imparts ripeness and purity of fruit, while to the south, the estate’s proximity to the San Pablo Bay provides breezes that add the nuance of cooler climate and adds hints of dried herbs and mint. This diversity has led to the creation of 28 distinct vineyard blocks, each meticulously cultivated. The estate holds the Napa Green Vineyard certification which provides a framework for growers to cultivate sustainably; through improving soil health, becoming carbon neutral, implementing efficient water-use strategies, incorporating integrated pest management techniques and soil cover crops.

The hand-harvested 100% estate-grown grapes were fermented with selected yeasts in stainless steel tanks to retain the purity of fruit, with varying lengths of extended skin contact from 30 to 40 days to extract colour, flavour and fine tannins. Vinified without any additions, the wine was then matured for 18 months in French oak, 50% of which was new and 50% was previously used to impart subtle character.