Pine Ridge, Stags Leap Cabernet Sauvignon is a exquisite wine that boasts a deep ruby colour and an exotic aroma of sandalwood, espresso, and brown sugar. On the palate, you'll find concentrated and rich flavours of plum, black raspberry, blackcurrant, and cola. Its balanced, creamy texture provides structure, complemented by leathery tannins and juicy acidity. Not to be missed!

Critic Review

Decanter Magazine: 91Pts
Drinking Window: 2020-2040

"Open ripe lifted nose of purple flowers and sweet fruit plums and blueberry. Rounded soft tannins with long length on the palate."
Ronan Sayburn MS, James Doidge, Stephen Brook

About the Producer

This 80-hectare estate was founded in 1978 when Gary Andrus planted the property's original vineyard in Stags Leap on a terraced hillside flanked by a ridge of pine trees. They now have vineyards across five sub-zones in Napa: four in the Stags Leap District, three in Rutherford, three in Carneros and one each in Howell Mountain and Oakville. This diversity gives winemaker Michael Beaulac many different blending options from which to choose each year, the results of which can be seen in the stunningly high quality of the wines they produce.

Vineyard and Winery

The steep, densely planted Stags Leap District estate has been the heart of the winery since Pine Ridge Vineyards was founded in a farmhouse in 1978. The Stags Leap District’s moderate temperature, influenced by the San Pablo Bay, leads to slow, even fruit development throughout the growing season. The majority of the 47 acres across four estate vineyards in this region are densely planted with Cabernet Sauvignon and other Bordeaux varieties on steeply terraced hillsides with Bale clay-loam soils, resulting in very low yields of intensely flavoured grapes.

The grapes were hand harvested at night, when temperatures often dip to 10˚C, to capture their vibrant acidity and fruit expression. After a gentle cold soak, fermentation took place in a combination of stainless steel, concrete and oak barrel fermenters at a controlled temperature of just over 30˚C, with rigorous pumpovers to extract colour and tannins. Ageing followed in 100% new French oak to meld the bright fruit flavours with oak spice nuances. After three months in barrel, the wine was blended with the different vineyard components to give it ample time (another 23 months) to integrate. It was then bottled, unfined and unfiltered, before release.