1872 - A Vineyard is Born After decades of being owned by a multitude of owners - via Mexican land grants (Yajome Rancho), homesteading, a bounty award, and patents - the Grigsby family consolidated a 700-acre parcel where the current Stags' Leap estate resides today. The Grigsbys planted grapes on the land in 1872 and 13 years later they transferred the land to W.W. Thompson and H.H. Harris (Napa County Sheriff). The next year Mr. Harris conveyed his interest in the property to Thompson’s nephew, Horace Blanchard Chase.
1886-1909: The Chase/Mizner Era In the late 1880s, Horace Chase, an eligible bachelor from Chicago, and Mary Ysabela “Minnie” Mizner, belle of society in the former state capital of Benicia, met at Napa Soda Springs Resort in the hills outside Napa. They fell in love and were married in 1888 at the Benicia home of Minnie’s father who had served as California State Senator for two terms in the 1860s and who later became an ambassador to Latin American countries. Shortly thereafter Horace and his uncle divided their 700 acre tract into two parcels and Horace became sole owner of the northwestern 365 acres. The Chases were known for their lavish hospitality and, in season, hosted the scions of San Francisco society during an era of great wealth stemming from gold and silver mining. During the winter, the Chases left Stags’ Leap and spent their winters in San Francisco attending opera, theater, receptions, Cotillion Club dances, and hunt balls at the Palace Hotel.
1913-1956: The Grange Era In 1913 the property was purchased by Clarence and Frances Grange who were prominent members of San Francisco society. Clarence, an ex-Chicagoan, was an heir to the Grange Farm Equipment Company fortune; and he and Frances wanted to have a country home in Napa so that they could entertain their socialite friends. The Granges moved in the Manor House with their two children, where they lived until 1956. The Granges lived in the Manor House year ‘round; and, while they did not intend to make wine, the vineyards remained in production. After Clarence had a severe accident with a horse, most of the responsibilities of running the property fell to Frances. With Clarence unable to work, Frances created an upscale destination resort, Stags' Leap Manor, which became known as one of the most prominent resorts in Napa Valley at the time. Tales of ghosts, mummies, mischievous monkeys, and “shady” dealings at Stags Leap Manor abound.
1956 - Between Grange and Doumani Eras Following the deaths of Frances and Fred Grange, the property was sold in 1956. The next two owners let the Manor House decay into an uninhabitable state, particularly the wooden additions made by Frances Grange. The owners, unable to keep up the property, asked Napa County for tax relief and, at the suggestion of the tax assessor, boarded up the building and turned off the power and water so that the county would charge taxes on the property only and not on the structures. Rumors abound that hippies squatted on the property during that time, and long time Napa residents tell of breaking into the house to party on weekends. In 1958 the movie “This Earth is Mine”, funded by the Napa Valley wine industry, was filmed at Stags’ Leap.
1970-1996: The Doumani Era In 1970, Carl Doumani and his wife Joanne purchased a portion of the property. Doumani was a Los Angeles restaurateur, builder, and wholesaler who first came to Napa Valley on a trip gifted by friends. Intrigued by the setting, history, and privacy of the area, Doumani purchased the property and began a vast nine year restoration project. In addition to preserving most of the original stonework of the Manor House, Doumani restored the Stone Winery, Cottage, and grounds. During this time, the vineyards were also restored and winemaking resumed under the Stags’ Leap Winery label. Under Doumani's ownership, the winery went from being a small operation in which he often wore many hats to a fully staffed 85,000 case winery with a solid reputation for excellent and a cult following for its Petite Sirah.
1996 - The Treasury Wine Estates Era In late 1996 Carl Doumani sold the property to Beringer, now Treasury Wine Estates. Shortly after, construction began on a 28,000 sq. foot wine cave in the volcanic rhyolite rock of the Stags Leap Palisades. The new cave is a companion to the original cave built in 1893, but it is much larger at almost 700 feet deep with 17 cross areas and room for 7,000 barrels. At the same time, Robert Brittan and landscape designer Jonathan Plant developed the Apothecary and Sensory Garden, building it on the existing kitchen garden on the north side of the Manor House. A majority of the plants cultivated there evoke aromas and flavors of wines made on the estate. With the restored buildings, pastoral setting, and top-of-the-line winemaking facilities, Stags' Leap is one of the most charming and high-quality wineries to visit in Napa Valley.
Stags' Leap Estate Vineyard On one of California’s earliest wine estates, a unique terroir and ideal microclimate support a classical standard of viticulture, land use, and winemaking that is as relevant today as it was over a century ago. An intimate valley within the greater Napa Valley, Stags’ Leap is a 240-acre estate, of which 85-acres are planted with grape vines.
The Terroir The rock outcropping that forms the eastern boundary of the estate, the Stags Leap Palisades, sheds debris in the form of volcanic rhyolite and tuff, which is carried to the valley floor where it mingles with the deeper subsoil made up of Bale loam formed from ancient river sediment. Topographically, the slope of the palisades and its small valley are oriented to block early morning sun, retain afternoon heat, and funnel cooler marine air coming from the San Pablo Bay to the south.
Stags Leap District This combination of Napa Valley’s extended growing season with the accentuated warmth and cooling of the Stags Leap District results in an ideal balance of acid and sugar in the fruit. The wine grapes are given time to mature and develop their characteristic soft texture and intense flavors.
Heritage Vines In the 1980s, the winery undertook DNA testing to uncover the identities and possible sources of heritage vines on the property, especially the 1930s field blend planting of Petite Sirah and other Rhône varieties in the Ne Cede Malis block. The results have been used to graft new vines and were contributed to the research being conducted by UC Davis on the origin of the Petite Sirah variety. Today, the carefully tended head-trained and dry-farmed vines in this 5-acre plot continue the legacy and heritage of this vineyard as it was in the late 1800s.
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Domaine Jean Grivot Echezeaux Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 15.5 hectares spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Echézeaux grand cru is a large vineyard of 38 hectares divided into 11 individual climats. Grivot’s parcel is in the climat of Les Cruots and lies at the southern end of Echézeaux near the premier cru of Les Suchots. A good Echézeaux should have rich fruit, considerable earthiness, and be very complete on the palate.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
A very elegant expression of Echezeaux, with a velvety black plum and rose petal fruit. There is a lovely freshness and so much finesse that the tannin and structure might surprise you at the end. This has the substance to age for decades. Produced from a 0.84ha parcel in Cruots next to Comte Liger-Belair. The vines were planted in 1954 and the destemmed fruit was gently fermented.
This is pure, racy and enticing, hosting aromas and flavors of black currant, blackberry, violet and iron. This is about finesse, grace and precision balance, with saturated fruit flavors persisting on the superlong aftertaste. Needs a decade in the cellar.
-Wine Spectator 97 Points
Luis Canas Rioja Crianza is made from 95% Tempranillo and 5% Garnacha
A classic style Rioja from one of the regions most enduring family run wineries.. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.
Tasting notes
Made from 95% Tempranillo, 5% Garnacha of 30 years of age, the wine shows a ruby red color, a clean nose with nuances of balsamic, plum and cedar. The palate is smooth and velvety, complex and structured, with fruit, spice flavors with toasted oak. A pleasant finish with red fruits and hints of eucalyptus.
The harvest
This year in Rioja Alavesa the weather has been especially cold, the summer short and dry, and there has been plenty of rain in early September. This has produced wines with great aromatic notes, particularly those coming from high altitude areas, very fragrant and with great structure.
Winemaking and aging
Upon entering the bodega and passing the selection table, the grapes are de-stemmed and crushed before undergoing fermentation and then maceration in stainless steel tanks for a total of 8 days, obtaining better color extraction as well as much more complex wines, suitable for prolonged aging. The wine is clarified with vegetable gelatines and follows anicrobic filtration.
It is ideal to pair with meats; red meat, poultry, small game, oily fish, semi-cured cheeses, spicy dishes and hot dishes such as beans or potatoes Rioja style.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for a minimum of 12 months. It is then bottled for at least another 12 months.
Review:
"Juicy Bing cherries, peppery herbs, leather, and cedarwood notes all emerge from the 2021 Rioja Crianza, a medium-bodied, concentrated, round, layered red that has supple tannins, beautiful fruit, and a great finish. This classic Rioja has tons to love."
- Jeb Dunnuck (Importer Highlight: Fran Kysela ; July 2024), 91 pts