Established in 1893, Stags’ Leap Winery is one of the first wine estates within the acclaimed Stags Leap district, continually producing wines expressive of its unique terroir. With an enduring wine making philosophy of minimal intervention, and by using the harvested grapes from their own 85 acre vineyard and select growers, the Stags’ Leap wines embody a natural balance—exhibiting intensity and finesse.

VINTAGE & VINEYARDS
The 2010 growing season saw temperatures that were cooler throughout with fewer hot spells protecting the aromatics and freshness of the wine which has balanced acidity, is fresh and crisp. Our Chardonnay vineyards are located in southern Napa Valley and the Carneros region where the soils are deep, well-drained loams, perfect for grape growing. Cooler temperatures at that end of the valley provide for a long and even growing season, allowing the fruit to fully ripen in harmony with the vines’ physiological development.

WINEMAKING
The fruit is hand picked and whole cluster pressed. In order to preserve the minerality, fresh acidity and clean fruit characteristics, this vintage did not undergo malolactic fermentation. A portion of the wine (25%) has been fermented in stainless steel tanks to preserve the purity of the fruit while adding layers of taste and complexity. The wine was aged on the lees in French oak (25% new) for six months, and stirred weekly during maturation.

TASTING NOTES
Aromas of honeysuckle following through to flavors of green apple and orange peel on the palate are characteristic of Stags’ Leap Chardonnay. The mid-palate is round with a creamy mouthfeel from aging on the lees and the finish has length that is complex yet crisp and balanced.