Stag's Leap Wine Cellars : Fay 2020

Tasting Notes and Serving Suggestions for the Fay 2020 from Stag's Leap Wine Cellars

Tasting

Nose
The nose reveals remarkable aromatic complexity, with blue-fruit aromas reminiscent of blueberry and boysenberry, alongside notes of licorice and Amarena cherry. Floral and spicy touches round out this refined bouquet. There are also scents of ripe blackberry and raspberry, lifted by hints of sweet fig, cinnamon, and violet.

Palate
On the palate, this Cabernet Sauvignon charms with its elegant, silky texture. The polished, lingering tannins provide an architectural framework without overpowering the wine’s delicate balance. The palate unveils fresh-fruit flavors with a savory, creamy mid-palate, where a layered complexity unfolds, combining ripe fruit, subtle spices, and mineral nuances. The harmonious finish lingers on persistent notes of black cherry. Bright, fruit-driven acidity and moderate tannins add a gentle grip to the texture, creating a perfectly balanced, slightly restrained wine.

Food and Wine Pairing

This wine pairs beautifully with a maitake mushroom risotto, whose umami notes and creamy texture complement the wine’s aromatic complexity. It is also a superb match for maple-glazed salmon, where the acidity and tannic structure balance the richness of the fatty fish and the sweetness of the glaze. Grilled bison burgers topped with caramelized onions and Havarti cheese make another standout pairing. More broadly, this Cabernet Sauvignon pairs perfectly with flavorful, generous meat dishes, notably preparations featuring beef, lamb, and game.

Serving and Cellaring

This wine can be enjoyed now but will continue to evolve favorably through around 2035, according to Wine Enthusiast.

An Iconic Napa Valley Cabernet Sauvignon

The estate

Founded in 1970 by Warren Winiarski, Stag's Leap Wine Cellars is a historic estate in the Napa Valley that revolutionized the global perception of California wines. Its “Cabernet Sauvignon 1973” won the famed Judgment of Paris in 1976, surpassing Bordeaux’s greatest growths. Since 2023, the estate has been owned by the Antinori family, a centuries-old Italian wine dynasty, which continues this pursuit of excellence while earning Regenerative Organic certification in 2024, making it the first estate in the Stags Leap District to receive this distinction. Under the leadership of winemaker Marcus Notaro and vineyard director Guillermo Perez, the estate crafts exceptional wines from its iconic vineyards.

The vineyard

The FAY vineyard, established in 1961 by Nathan Fay, is the first Cabernet Sauvignon planting in the Stags Leap District. This pioneering 66-hectare vineyard stretches across alluvial soils of volcanic origin that give the wines their distinctive character. The lower sections of the vineyard, marked by high planting density and very low yields per vine, produce wines that are especially aromatic and concentrated. The mid and lower parcels bring classic red-fruit tones and top aromatic notes, while the upper sections contribute more powerful attributes that provide overall structure. The Stags Leap District’s unique climate—with warm days and cool nights thanks to marine breezes funneled through rocky cliffs—allows optimal ripening while preserving freshness and balance.

The vintage

The 2020 vintage in California was shaped by exceptionally challenging conditions. The dry winter and warm temperatures created significant water stress, requiring rigorous vineyard management. A bout of rain and hail that struck precisely at flowering naturally thinned the crop, focusing the vine’s energy on the remaining clusters. The rest of the growing season saw warm temperatures and generally favorable conditions, although several heat waves—particularly over Labor Day weekend—accelerated ripening and led to early picking. These conditions ultimately produced wines with a riper profile than in cooler vintages, with remarkable concentration and intensity, particularly well-suited to the lower-density blocks of the FAY vineyard.

Winemaking and aging

The Fay 2020 harvest took place between September 21 and October 1, 2020, capturing the grapes at optimal phenolic ripeness. Vinification was carried out entirely in temperature-controlled stainless-steel tanks, followed by full malolactic fermentation to soften the texture and enhance complexity. Aging continued for 21 months in French oak barrels, 85% new, bringing subtle notes of spice, vanilla, and oak-driven complexity, while the remaining 15% in neutral barrels allowed an unimpeded expression of primary fruit. This finely tuned approach integrates the character of oak harmoniously without dominating the fruit.

Grape varieties

Cabernet Sauvignon (98%)
Cabernet Franc (2%)