Stags Leap Wine Cellars Artemis Cabernet Sauvignon, Napa Valley

£91.00 / bottle

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Stags Leap Wine Cellars Artemis Cabernet Sauvignon 100% Napa Valley fruit. Artemis is made with non estate fruit, sourced from a select few Napa Valley vineyards, with some SLWC estate fruit. The wine expresses both regional character and the signature style of Stag’s Leap Wine Cellars. Artemis was first released in 2001 and is named for the Greek Goddess of the Hunt.

Stag’s Leap Wine Cellars was established by Warren Winiarski in 1970, located at the end of the Silverado Trail, in what is now known as the Stag’s Leap District. The 44 acre property was then a prune orchard and was replanted with Cabernet Sauvignon and a little Merlot. It remained in the Winiarski family when, in 2007, it was sold to Chateau Ste Michelle and Marchese Antinori Srl (famous for their joint ventures and wine-making in Washington State and Italy respectively). 

The fruit for the Artemis Cabernet Sauvignon comes from small selection of independent growers  including: 41% Atlas Peak District; 11% Battuello Vineyard in St. Helena; 8% Arcadia Vineyard in Coombsville, 6% Shooting Star in Pope Valley, 5% Twin Creeks Vineyard in Wooden Valley and a small amount from S.L.V. and FAY. Each site lends its personality to the aroma, flavour, structure and texture of the finished wine. The 2020 Artemis is a blend comprising 99% Cabernet Sauvignon and 1% Merlot. The wine was aged for 14 months in 50% new French oak and 4% in new American , the balance in older French Oak.

Stags Leap Wine Cellars Artemis Cabernet Sauvignon is a great example of the skill of the blender, taking wine from different sources and producing a wine with both SLWC style and Napa Valley character.

Tasting Notes

The 2020 ARTEMIS Cabernet Sauvignon offers intriguing aromas of olive, espresso, black licorice and red fruit. The wine is medium to full bodied, with a smooth mouthfeel filled with berry and dark chocolate flavours.

Food Pairing

Enjoy this Cabernet Sauvignon with grilled tri-tip, braised short ribs, or pasta with wild mushrooms and prosciutto.


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