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Stag’s Leap Artemis Cabernet Sauvignon 2018

A classic Crianza of Rioja and the baby of the bodega.
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Learn More About This Product

Primary Notes: Currant, Black Cherry Cinnamon

Secondary Notes: Oaky

Tertiary Notes:

Body: Full

Dryness: Very Dry

Acidity:

Tannin: Medium +

Alcohol (%):

Origin: California, USA

Maker: Stag's Leap Wine Cellars

Grape: Cabernet Sauvignon Blend

Fermentation: Heavy Wood

Awards: >90 pts

Decanting:

Serving Temperature: Best served at 16 degrees.

Asian Food Pairing: KBBQ, A5 Wagyu don, Coffee ribs

Western Food Pairing: Pair with grilled tri-tip, braised short ribs, or pasta with wild mushrooms and prosciutto.

Description

Stag’s Leap Artemis Cabernet Sauvignon 2018

Stag's Leap "Artemis" Cabernet Sauvignon is a blend of 95% Cabernet Sauvignon, 4% Merlot and 1% Malbec. A voluptuous, richly textured and full-bodied Californian Cabernet Sauvignon from a world famous winery. Inviting aromas of ripe boysenberry and black cherry with hints of cedar and tobacco spices waft from the glass. The earthy palate has a lovely balance, vibrant acidity and firm tannins. It offers complex flavours of dark plums, black cherries, dark chocolate, roasted espresso, leather, earth and a touch of toasted oak. The plum and sweet spices finish is rich and lingering. Nothing short of delicious!
Fun fact: Artemis is named after the Greek Goddess of the Hunt. The Stag's Leap signature style has often been described as “an iron fist in a velvet glove”. A reference to the artful balance between ripeness and restraint, softness and structure, that yields Napa Valley wines of exceptional beauty and long life. Sourced from the estate's prime vineyards. The wine was aged for 16 months in 43% new oak barriques (38% French and 5% American), thereafter balanced in older French and American oak. Interested in other Napa Valley wines? Check out Opus One.
15%

AWARDS & ACCOLADES

 - 92 POINTS  Plum, mocha and turned earth highlight the palate of this robust, full-bodied and powerfully broad red wine, tense in firm tannin and a cradling of toasted oak. The acidity helps to balance its heft, leaving a note of lasting freshness on the spicy finish.