STAG’S LEAP WINE CELLARS CASK 23 CABERNET SAUVIGNON 2017

A Legendary Napa Cabernet from Two Historic Vineyards

Region: Stags Leap District, Napa Valley, California
Vineyards: S.L.V. & FAY Estate Vineyards
Grape: 100% Cabernet Sauvignon
Vineyard Composition: 52% S.L.V. | 48% FAY
Style: Full-Bodied, Powerful & Refined
Alcohol: 14.5%
Aging: 21 months in 100% new French oak
Production: 2,500 cases

Style Summary

CASK 23 represents the pinnacle of Cabernet Sauvignon at Stag’s Leap Wine Cellars, bringing together exceptional parcels from the legendary S.L.V. and FAY estate vineyards.

The story began with the 1974 harvest, when celebrated winemaker André Tchelistcheff identified an exceptional lot of Cabernet Sauvignon from S.L.V. that was so distinctive it deserved to be bottled separately. The wine took its name from the large wooden cask—Cask No. 23—in which that original wine was aged.

Today, CASK 23 combines the finest characteristics of the two neighboring estate vineyards: S.L.V. contributes structure, concentration, dark fruit and mineral intensity, while FAY brings perfume, vibrant fruit and a beautifully supple texture.

The 2017 is a particularly expressive example, combining richness and concentration with the polished elegance for which the Stags Leap District is renowned.

Tasting Profile

Nose:
An expressive medley of blackberry, cassis, dark cherry and pomegranate, layered with dates, black olive, cocoa, warm spice and subtle savory notes.

Palate:
Rich and beautifully layered, with ripe currant, black cherry and dark berry fruit at its core. The fruit is complemented by cocoa, spice and subtle earthy nuances, while the texture remains lush and remarkably polished.

Structure:
Full-bodied and concentrated, yet balanced by freshness and elegant tannins. The 100% new French oak is beautifully integrated, adding depth and spice without overwhelming the character of the fruit.

Finish:
Long and persistent, with lingering dark cherry, currant, cocoa, spice and savory mineral notes.

Summary

The 2017 CASK 23 is one of the great collectible Cabernet Sauvignons of Napa Valley.

Produced entirely from estate-grown Cabernet Sauvignon, the vintage combines 52% fruit from S.L.V. with 48% from FAY Vineyard, creating a fascinating marriage of power and elegance.

S.L.V.’s volcanic hillside soils contribute structure, concentration and spicy intensity, while the more alluvial sections of S.L.V. and FAY provide vibrant fruit, perfume and a supple mid-palate.

Only 2,500 cases were produced, reinforcing CASK 23's position as one of Stag’s Leap Wine Cellars’ most prestigious and sought-after bottlings.

Vintage Notes – 2017

The 2017 Napa Valley growing season was dramatic and challenging.

A wet winter replenished vineyards following several years of drought, while spring and summer alternated between cool periods and significant heat, including an intense Labor Day heatwave.

Harvest for CASK 23 took place between September 7 and October 6, 2017, meaning the fruit destined for this wine was harvested before the devastating Napa and Sonoma wildfires began on October 8.

Each vineyard parcel was vinified and aged separately during the first year before the selected lots were blended during the second year, allowing the individual characteristics of S.L.V. and FAY to harmonize.

The finished wine spent 21 months in 100% new French oak barrels.

Critical Acclaim

96 Points – Wine Enthusiast | Cellar Selection
95 Points – James Suckling
95 Points – Wine & Spirits
93 Points – Wine Spectator

The critical consensus highlights the wine's combination of ripe dark fruit, elegant texture, freshness and considerable aging potential.

Drinking Window

Recommended: 2027–2037+

The 2017 is approaching a beautiful stage of development but remains relatively youthful for CASK 23.

For those who enjoy Cabernet with more primary fruit, power and freshness, it can certainly be enjoyed now with sufficient air. Further cellaring should allow additional tertiary notes of cedar, tobacco, leather, earth and truffle to emerge.

If drinking now: Decant approximately 1–2 hours.

Serving Temperature: Approximately 16–18°C / 60–64°F.

For a well-cellared bottle, I would be very comfortable holding this into the mid-to-late 2030s.

Food Pairing

Exceptional with:

• Prime dry-aged ribeye

• New York strip with peppercorn sauce

• Filet mignon with truffle jus

• Red wine-braised short rib

• Osso Buco

• Rack of lamb with rosemary and garlic

• Venison

• Wild mushroom risotto

• Truffle dishes

• Aged Comté or mature Cheddar

For a special dinner, New York strip with a classic peppercorn sauce would be an outstanding pairing—the richness of the Cabernet complements the beef beautifully, while the wine's spice and structure work exceptionally well with the pepper.