Stag's Leap Wine Cellars house spotlight
Official Stag's Leap Wine Cellars film of the 2023 S.L.V. Cabernet, including the 50th-anniversary release from the vineyard that won the Judgment of Paris.
The market on this bottle
Wine-Searcher tracks this 2023 S.L.V. across the open market. Their published average is $241.17. Our slash is $220.
2023 Stag's Leap Wine Cellars 'S.L.V' Cabernet Sauvignon Napa Valley, USA
Marcus Notaro's S.L.V., the Judgment of Paris vineyard, a 98-point 2023 you can cellar at two hundred twenty dollars.
The 2023 S.L.V. is 95 percent Cabernet Sauvignon and 5 percent Cabernet Franc from the estate's first vineyard. Cassis, cocoa, cedar, graphite, dark chocolate, now $220.
The vineyard that changed how the world saw Napa
S.L.V. is the winery's first vineyard. The 1973 Cabernet won the red-wine side of the 1976 Judgment of Paris. Marcus Notaro's 2023 draws from blocks including Block 4, planted 1972, then 21 months in 100 percent new French oak. James Suckling 98. Wine Advocate 97. Vinous 96. Wine Enthusiast 95. Dark, mineral, built to last.
The vineyard
S.L.V. was the first Stag's Leap vineyard. Eastern volcanic soils help build mineral frame and structure.
The wine
95% Cabernet Sauvignon, 5% Cabernet Franc. 21 months in 100% new French oak. 14.8% ABV.
The scores
James Suckling 98. Wine Advocate 97. Vinous 96. Wine Enthusiast 95.
The drinker
Serve 60 to 64 F. Decant 60 to 90 minutes. Venison with blackberry sauce or Cabernet-braised oxtail.
Dark, mineral, cocoa-laced, built to last
Think cassis, blackcurrant, cocoa, cedar, bay laurel, spearmint, black olive, graphite, dark chocolate, and iron-tinged structure.
Stag's Leap Wine Cellars describes 2023 as a cool, late-budding vintage with ample winter rainfall, a classic Napa summer, and slow even ripening. The 2023 Cabernets are dark, aromatically expressive, vibrant in acidity, and built with rich structure.
Cassis, blackcurrant, black cherry, plum, cocoa, cedar, bay laurel, spearmint.
Firm snug tannins, vibrant acidity, 14.8% ABV, 21 months new French oak.
Dark chocolate, iron, graphite, long. Serve 60 to 64 F. Decant 60 to 90 minutes.
Historic blocks, volcanic soils, new French oak
Marcus Notaro draws S.L.V. from primary blocks 2A, 3A, 1A, 1B, and Block 4, the vineyard's grande dame planted in 1972. Eastern volcanic soils help build the mineral frame. The blend is 95 percent Cabernet Sauvignon with 5 percent Cabernet Franc, aged 21 months in 100 percent new French oak. Cedar, cocoa, and spice sit on dense fruit. The cellar is built for longevity.
The winery notes that the 2023 vintage is similar in character to the 1973 winning wine: dark color, aromatic lift, lengthy tannins.
Serve 60 to 64 F. Decant 60 to 90 minutes if opening now. This is young, structured Cabernet.
The vineyard that helped change Napa forever
S.L.V. is tied directly to the 1973 Cabernet that won the red-wine side of the Judgment of Paris.
Stag's Leap Vineyard was the winery's first vineyard. The 1973 vintage became internationally famous when it beat some of France's greatest reds in the 1976 Judgment of Paris blind tasting.
That moment changed how the world viewed California wine. S.L.V. has remained a Napa benchmark ever since. The 2023 vintage marks the 50th anniversary of the 1973 winning wine.
The vineyard name, the anniversary, and the structure in the glass do the work. This bottle does not need gimmicks.
Game, braises, and deep savory sauces
This Cabernet wants richness, protein, sauce depth, and enough savory detail to match the tannic frame.
Two plates. One venison with blackberry sauce. One Cabernet-braised oxtail.
Serve at 60 to 64 F and decant 60 to 90 minutes. Big bowls and patient pours let cocoa, cedar, and cassis spread out.
Venison with Blackberry Sauce
Venison gives this Cabernet lean richness. Blackberry sauce pulls out cassis while juniper and herbs echo cedar and bay laurel.
Why it works: The berry reduction mirrors cassis and black fruit. Game, herbs, and sear connect to cedar, spice, graphite, and savory tannin.
View Recipe for Venison with Blackberry Sauce (opens in a new tab)
Cabernet-Braised Oxtail
Oxtail brings gelatinous richness and deep savory sauce. Creamy polenta gives the tannins something soft to wrap around.
Why it works: The braised depth mirrors mocha, earth, dark chocolate, and black olive. Polenta softens firm structure without muting the mineral edge.
View Recipe for Cabernet-Braised Oxtail (opens in a new tab)Cellar S.L.V. tonight
Marcus Notaro's S.L.V., James Suckling 98, the Judgment of Paris vineyard. Two hundred twenty dollars.
Put it in the cart. This is the serious Cabernet in this lineup.
