Stag's Leap Wine Cellars house spotlight
Official Stag's Leap Wine Cellars film of FAY Vineyard Cabernet. The estate presents the site Nathan Fay planted in 1961, the same vineyard in this 2022 bottle.
The market on this bottle
Wine-Searcher tracks this 2022 FAY across the open market. Their published U.S. low is $174.78 and the average is $222.20. Our slash is $150.
2022 Stag's Leap Wine Cellars 'Fay' Cabernet Sauvignon Napa Valley, USA
Nathan Fay's first Stags Leap Cabernet, velvet and graphite, a 95-point 2022 at one hundred fifty dollars.
The 2022 FAY is 100 percent Cabernet Sauvignon from the vineyard that introduced Cabernet to the district. Boysenberry, black cherry, cedar, graphite, iron, spearmint, now $150.
The velvet-glove side of Stags Leap Cabernet
Nathan Fay planted Cabernet Sauvignon here in 1961, the first vines in what became the Stags Leap District. Stag's Leap Wine Cellars bought the vineyard in 1986 and has bottled single-vineyard FAY since 1990. The 2022 is 100 percent Cabernet, 20 months in 100 percent new French oak. James Suckling 95. Silky, not punishing.
The vineyard
Nathan Fay planted Cabernet here in 1961. The estate purchased FAY in 1986. Single-vineyard bottling since 1990.
The wine
100% Cabernet Sauvignon. 20 months in 100% new French oak. 14.8% ABV. Perfume and fine-grained texture.
The vintage
A drought year with erratic spring weather, late frost, and a nine-day heat wave at harvest. Careful timing still brought exceptional fruit.
The drinker
Serve 60 to 64 F. Decant 45 to 60 minutes. Herb-crusted bison or chocolate-ancho beef mole.
Dark fruit, graphite, and a silky close
Think boysenberry, Amarena cherry, black cherry, blueberry, cedar, graphite, iron, spearmint, cigar box, and polished tannin.
Stag's Leap Wine Cellars describes 2022 as a drought year with erratic spring weather, a late frost, summer mildew pressure, and a nine-day heat wave at the start of harvest. Careful timing still brought exceptional fruit, with riper flavors and softer acid structures.
Boysenberry, black cherry, Amarena cherry, raspberry, blueberry, fig marmalade.
Silky mouthfeel, polished persistent tannins, 14.8% ABV, 20 months new French oak.
Cedar, graphite, iron, spearmint, cigar box. Serve 60 to 64 F. Decant 45 to 60 minutes.
Perfume and polish, not sheer muscle
Marcus Notaro keeps FAY on its historic identity: more perfume, suppleness, and fine texture than sheer muscle. The 2022 is 100 percent Cabernet Sauvignon aged 20 months in 100 percent new French oak. That cellar regime supports cigar box, cedar, and a polished mouthfeel without wiping away the site's red and black berry character. The result feels luxurious but not blunt.
FAY is the graceful counterpoint to S.L.V.'s more brooding frame. Same district, a different handshake.
Serve 60 to 64 F in a large Cabernet glass. A 45 to 60 minute decant lets cedar, spearmint, and graphite open.
The first Cabernet in the district
S.L.V. carries the Judgment of Paris legend. FAY carries another kind of authority: the first Cabernet Sauvignon planting in the district.
FAY Vineyard was established by pioneering grape grower Nathan Fay in 1961, becoming the first Cabernet Sauvignon planting in what is now the Stags Leap District AVA.
Stag's Leap Wine Cellars purchased the vineyard in 1986 and has bottled single-vineyard FAY Cabernet since the 1990 vintage.
The vineyard is valued for supple red and black berry character, aromatic top notes, and a luscious, fine-grained texture.
Polished richness, dark fruit, savory depth
The winery points this estate Cabernet toward rich savory foods. Bison and mole take that idea into a more luxurious lane.
Two plates. One herb-crusted bison tenderloin. One dark chocolate-ancho beef mole.
Serve at 60 to 64 F after a 45 to 60 minute decant. Use a large Cabernet glass to let cedar, spearmint, and graphite open.
Herb-Crusted Bison Tenderloin with Port Sauce
Bison tenderloin gives a luxury red-meat pairing without repeating the usual steak lane. Mushrooms, herbs, figs, and port pull out cedar and graphite.
Why it works: The lean richness of bison suits FAY's silky structure. Fig and mushrooms echo dark fruit, earth, cedar, and graphite.
View Recipe for Herb-Crusted Bison Tenderloin (opens in a new tab)
Dark Chocolate-Ancho Beef Mole
Cocoa, ancho chile, spice, slow-cooked beef, and roasted sweet potato. Bold enough for Cabernet, layered enough for FAY's finesse.
Why it works: The mole's cocoa, spice, and savory depth connect to cedar, cigar box, graphite, spearmint, and black-fruit finish.
View Recipe for Dark Chocolate-Ancho Beef Mole (opens in a new tab)Open FAY tonight
Nathan Fay's vineyard, James Suckling 95, velvet and graphite. One hundred fifty dollars.
Put it in the cart. This is the graceful Stags Leap Cabernet.
