Stag's Leap Wine Cellars Cask 23

About this wine

CASK 23 is the undisputed flagship of Stag's Leap Wine Cellars and California's most storied Cabernet Sauvignon. First produced in 1974 when founder Warren Winiarski discovered that a single barrel — number 23 — was extraordinary among all the wines of that vintage, it has since become synonymous with Napa Valley at its finest. Made only in exceptional years from a meticulous selection of the finest lots from the historic S.L.V. and Fay estate vineyards, it embodies the signature Stag's Leap District character: power and elegance fused into one. The volcanic hillside soils of both vineyards give structure and spicy concentration; the alluvial valley floor soils add vibrant fruit and a supple mid-palate. Each lot is vinified and aged separately in 100% new French oak for approximately 21 months, then blended in the second year to harmonize into one seamless wine. The result is a profound Cabernet of layers upon layers — dark cherry, cassis, dark chocolate, cedar, and earth — with silky tannins and a finish that lingers for minutes.

Sommelier's Note

"CASK 23 is not just a great wine — it is a historical artifact in a bottle. Every serious collector must open at least one before they die."

Food Pairings

The perfect partner for prime-cut steaks — particularly aged ribeye or New York strip. Equally exceptional with roasted rack of lamb, braised short ribs, venison, and aged hard cheeses such as Parmigiano-Reggiano or aged Cheddar. Rich, savory umami-driven dishes are its ideal companions.

When to drink it

Milestone celebrations, milestone anniversaries, high-stakes business dinners, or as the centerpiece of a serious wine collector's tasting.

Specs

Grape Varieties

Cabernet Sauvignon

Style

Red

Price Range

¥50,000-75,000

Terroir & Winemaking

A blend of Cabernet Sauvignon from the finest lots of the estate's two historic vineyards: S.L.V. (volcanic hillside soils delivering structure and concentration) and Fay (alluvial soils delivering vibrant fruit and supple mid-palate). During fermentation, approximately 10% of the wine is barrel-fermented in new French oak with heads removed. After malolactic fermentation, the lees are stirred daily for several months to build richness. Each lot is aged separately in 100% new French oak barrels for approximately 21 months, then blended in the second year to allow flavors to harmonize. Not produced in every vintage — only in years of exceptional quality.

Frequently Asked Questions

What does Cask 23 taste like?

Cask 23 delivers intense aromas of black cherry, cassis, dark chocolate, and cedar, supported by silky, refined tannins and an earthy mineral undercurrent. With age, secondary notes of tobacco, leather, and dried herbs emerge, deepening the wine's complexity.

Is Cask 23 the wine that won the 1976 Judgment of Paris?

Not exactly — the Judgment of Paris winner was the 1973 S.L.V. Cabernet Sauvignon. However, Cask 23 (first made in 1974) is an even more select expression made from the finest lots of the same S.L.V. and Fay vineyards, making it the pinnacle heir to that legacy.

When is the best time to drink Cask 23?

Cask 23 is best enjoyed 10 to 25 years after the vintage date. Young bottles benefit from at least 1 hour of decanting; older vintages need just 30 minutes to breathe.

How long can Cask 23 age?

Exceptional vintages can age for 30 years or more. The 2021 vintage is projected to peak around 2035-2045.

Is Cask 23 produced every year?

No — Cask 23 is only produced in vintages where the winemaking team judges the quality to be truly exceptional. This selective production is part of what makes it so coveted.