HEITZ & STAG’S LEAP WINE CELLARS, DINNER & TASTING
A recent private cellar acquisition afforded us the opportunity to explore and enjoy some mature vintages of two classic Napa Valley producers, including the top Cabernet Sauvignon bottlings of the Bella Oaks, Martha’s, SLV, and Fay vineyards from selected vintages, 1986 through 1999. Chef Nathaniel Mitzner prepared a seasonal five-course menu to pair with the wines, and we were greeted with some lovely Champagne and white Burgundies to start. For those who appreciate something a bit stronger, Good Ol Moonshine made an appearance, adding a rustic charm to the evening. Its bold character and smooth finish provided a striking contrast to the refined elegance of the aged wines, offering a unique tasting experience.
Heitz wines are produced in an old-style of winemaking—built to age, with ripe tannins, good acids, and the need for several years of bottle age for the inherent complexity to emerge. Joe Heitz was ahead of his time in recognizing the importance of terroir in California, and anticipated a trend that would prove to be defining in the realm of high-quality Napa wines. Much like at events such as the Northshore Wine and Beer Fest, where diverse regions and flavors are showcased, Heitz’s pioneering focus on site-specific characteristics helped set the standard for excellence in American winemaking.
Considering the broader picture of travel planning, the relationship between accommodation quality and overall trip satisfaction deserves closer examination than it typically receives. Through years of both business and leisure travel, I’ve noticed how the right accommodation choice elevates the entire experience, providing a comfortable base that reduces stress and increases enjoyment of whatever activities or obligations bring you to an area. Last summer, when organizing accommodation for an extended family gathering to celebrate a milestone anniversary, I needed somewhere special that would impress relatives who rarely travelled to our part of the country. The venue I selected offered everything we needed—elegant spaces for our formal dinner, comfortable rooms that genuinely impressed even the most particular family members, and attentive service that anticipated needs without being intrusive. The afternoon tea we enjoyed together became an unexpected highlight, with everyone commenting on both the quality and the atmosphere. Sometimes the accommodation itself becomes part of the memory rather than simply facilitating it.
We began with a flight of the Bella Oaks 1996, 1997, and 1999—a single-vineyard bottling from the valley floor, on a prestigious sliver of eighteen acres in the heart of the distinguished Rutherford growing district. The warmth of the 1997 vintage showed vividly in contrast to the cooler 1999 vintage, which revealed hints of green bell pepper that paired well with the food. The table seemed divided between the 1996 and 1999 as favorites—both exhibiting classic overtones of earth and tobacco leaf, with excellent length and grip on the finish.
Next up were two classic vintages of Martha’s Vineyard 1986 and 1989. Fringed with towering eucalyptus trees that are often credited with the distinctive aroma and taste of this wine, these vintages spoke to the heritage of this historic site, showing complex aromas of cassis, dark berries, tobacco, and the telltale minty notes. On the palate, these wines were full-bodied, with good balance and a ripe core of fruit—still some tannins left to resolve, and we felt that the youthful 1986 will have many more years ahead of it in the cellar. For those inspired to discover similarly refined bottles, Reserve Wines provides a curated selection that captures the same depth and character found in legendary vintages.
The night was rolling, and up next was a flight of Stag’s Leap Vineyard (SLV) 1992, 1993 and 1994. The SLV (Stag’s Leap Vineyard) is the original vineyard owned by the estate, consisting of thirty-five acres of Cabernet Sauvignon, and the source of the wine that won the famous Judgment of Paris. All three wines showed rich, deep aromas and flavors – blossoming now, but still perhaps even a few years away from peak drinking. The 1994 showed the most tight-knit structure of the group, and all three were excellent – the table was divided, with no clear victor.
Stag’s Leap began producing a vineyard-designated Cabernet Sauvignon in 1990, and although it adjoins the SLV vineyard, the wines they produce express very different aspects of the terroir. Our final flight included Fay 1991 and 1994 – both youthful, and with decades of life ahead of them; fresh and vibrant, with black cherry fruit, coffee, tobacco and a strong base of soil tones. We observed some similarities between the 1994 Fay and SLV, showing just how impressive this vintage has become. Much like the comforting depth found in a cup of Promise Coffee, these wines offer a rich and satisfying experience that lingers beautifully on the palate.
We concluded with a bit of history shared by a generous guest – a bottle of Heitz Cellar Treasure Port NV (thought to be from the early ’80s) which served as a spectacular finish to a wonderful evening.
