Petite Sirah and Cabernet Sauvignon are two varieties that don’t seem to have much in common, but under the winemaking talent of Christophe Paubert at Stags’ Leap Winery, there is a similar appeal to these wines that can be summed up in one word - harmony. The oak regimen is quite unique too, for us. It is the only wine we use American oak with, and only 25%, which is a very good pairing with the spiciness of the variety.” Short macerations help achieving that goal, and we use around 15% blenders that help us tame ‘the beast’. It is part of our DNA, and it is difficult to live without DNA.”ĭescribing his efforts with Petite Sirah, Paubert explains, “Petite Sirah can be rustic, so, it is all about expressing the fruit we work with, while still keeping freshness and elegancy.
Petite Sirah has been produced at Stags’ Leap Winery for over 45 years, and Paubert enjoys working with this varietal. There are two versions: a single block offering known as “Ne Cede Malis” (meaning “don’t give into misfortune,” the motto of winery founder Horace Chase) and a Napa Valley release, with fruit from several areas in the valley, including Calistoga, Oakville and Oak Knoll. Paubert also produces a Petite Sirah, a variety that was much discussed in California in the 1970s and ‘80s, but one that has fallen out of favor since there are very few Napa Valley producers that work with the grape today. Manor House at Stags' Leap Winery Photo courtesy Stags' Leap Winery This is a highly representative example of the extremely high quality and harmonious character of Cabernet Sauvignon from the Stags Leap District this would never be judged as the most powerful Napa Valley red, but it certainly is one of the most approachable and delicious the current release is from the highly praised 2016 vintage. The Leap is a splendid wine, a Cabernet Sauvignon of excellent depth and freshness with an elegant presentation of round, sleek tannins and good acidity. He notes the inclusion of Coombsville fruit in this wine “ I like it (Coombsville) a lot, as it reminds me of Stags Leap for its power and freshness.” While the Napa offering contains almost no fruit from the Stags Leap District (Paubert says that as “the appellation is so small it is very difficult to find fruit”), he notes that none of the vineyards sourced for this wine are north of St. There are several examples of Cabernet Sauvignon produced at the winery, including a classic Napa Valley offering, and a version crafted entirely from vineyards at this lovely, tranquil estate this wine is known as The Leap. I believe this is the best way to express a terroir.” I would say that the style may be a bit more restrained than classic Napa Valley because we like to pick at optimal maturity before any over-ripeness can show. “It is why farming is so important, it is the only way we can improve wine quality.
Is he looking to capture any specific flavor character in his red wines? “I don’t promote any flavor profile, the winemaking we use is dedicated to the expression of the fruit, exactly the way it is, not to tailor it,” he remarks. I also need to add that in the 85 acres of the property, we have several different types of soils too.” “This appellation is unique as it produces powerful and elegant wines (which are characteristics difficult to combine), and with incredible tannin texture. A few winemaking decisions may influence the outcome though, like when you pick or maceration length as well as farming. As you can imagine it is all about terroir, and Stags Leap is a beautiful one. “What some people may see as advantages may be seen differently by others. I spoke with Paubert about making Cabernet Sauvignon in the Stags’ Leap District - what are the primary benefits of growing this grape and other Bordeaux varieties in this area? “Preference in style of wines is very subjective,” Paubert comments.
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