The FAY vineyard is where the Stag’s Leap Wine Cellars story began. Established by pioneering grape grower Nathan Fay in 1961, it was the first planting of Cabernet Sauvignon in what is now the Stags Leap District. At the time, conventional wisdom maintained that the area was too cool for Cabernet Sauvignon. But tasting Nathan Fay’s homemade Cabernet in 1969 was a defining moment for the founder of Stag’s Leap Wine Cellars. Here was land capable of producing a wine that could rival the best in the world. Within a year an adjoining ranch, now known as S.L.V., was purchased. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.
Vineyard & Winemaking:
FAY vineyard remains one of the great Napa Valley vineyards, producing fruit with an abundance of supple red and black berry character, voluptuous perfume and a luscious, fine-grained texture. Almost three quarters of the Cabernet Sauvignon for the 2013 blend comes from blocks in the lower and middle sections of the FAY vineyard, which give the wine its classic red-fruit tones and aromatic top notes. The balance was sourced from the upper section (eastern blocks) of FAY, which tends to be more powerful and lends structure to the wine. When the various lots are blended and aged in French oak barrels, the resulting wine gives us the classic expression that is a hallmark of our estate-grown Cabernet Sauvignon, “an iron fist in a velvet glove.”
Vintage:
The 2013 harvest was Winemaker Marcus Notaro’s first at Stag’s Leap Wine Cellars. He describes the vintage as a winemaker’s dream. “I couldn’t have picked a better vintage to start with,” he said. “This was one of the most even vintages I’ve ever experienced, giving ultimate quality and uniform ripeness.” A dry winter and spring were followed by warm weather in May/June that turned to moderate, if not cool, temperatures in July/August. The grapes colored up quickly and evenly; a nice sign that the grapes would finish off ripening in a uniform manner. A four-day heat spike in early September hastened ripening of some grapes, but there was an immediate return to moderate conditions and near perfect weather for the rest of September and early October. The varietals ripened one after another and the blocks ripened evenly so there was never really a “crunch” period. This allowed the fruit to be picked at the right time for each block and gave ample time in the winery to bring out the best characters for each lot. Tannins are ripe and soft and the wines are full of fruit.
Wine
The 2013 FAY Cabernet Sauvignon offers inviting aromas of blackberry, cinnamon and violet along with hints of clove and nutmeg that carry over onto the palate. The wine has a soft, plush texture with fine-grained tannins that meld with the signature bright red cherry notes of the vineyard, leading to a lingering finish. Try pairing this estate-grown Cabernet with prosciuttowrapped pork tenderloin, braised short-ribs or roast chicken with fried sage.
Blend: 100% Cabernet Sauvignon
Barrel Aging: 21 months, 96% new French oak
Alcohol: 14.5%
pH: 3.69
Titratable Acidity: 0.53 g / 100 mL
** Only 1 in Stock **
The 2013 Cabernet Sauvignon Fay Estate-Grown comes from a vineyard established by Nathan Fay in 1961. Beautiful blackcurrant, floral-infused fruit jumps from the glass of this dense ruby/purple wine. There are some loamy underpinnings of soil, but the wine is medium to full-bodied, beautifully fruited, with great texture, and terrific purity and personality. This is a serious and beautiful wine to drink over the next 20-25 years, if not longer. - Robert Parker 95 Points
Rich, ample and seductive, the 2013 Cabernet Sauvignon Fay is impressive. Ripe, noble tannins, bright red-toned fruit and notable creaminess give the Fay its air of total sophistication. The 2013 vintage produced mostly huge, structured wines, but if there is one Cabernet I might be tempted to open a bit on the early side, the Fay might be it. Once again, the sheer gracefulness of Fay speaks with eloquence. - Antonio Galloni 95 Points
Smooth, chalky tannin supports deep, dark layers of tar, black currant and savory peppercorn, within a context of baked plum. Full bodied, the wine is also round and easy to love, with supportive structure making it a worthwhile bottle from the stellar appellation. - Wine Enthusiast Magazine 91 Points
Rich and well-structured, delivering a tight core of blackberry and currant notes, and dusty, cedary oak, anise and underbrush flavors. On the finish, the tannins turn dry and loamy, with a dusty presence that should subside with time. Drink now through 2028. 5,367 cases made.–JL - Wine Spectator Magazine 88 Points
