Stagecoach Cabernet Sauvignon

Stagecoach Cabernet Sauvignon is a limited production single-varietal wine from a single Napa Valley vineyard, only made in specific years where the harvest is of particularly high quality.

Stagecoach defines "Napa Cabernet Sauvignon". Growing well above the fog line, our vineyard blocks KB3A and I20 are drenched in sunlight from daybreak to sunset producing fruit of opulence and density.

While the wine is a powerful mountain Cabernet it has elegant aromas of the intense fruit presented in a graceful, dignified fashion.

The palate has a similarly pure character, with a sleek composition and a chic style. Pure dark berry fruit, a touch of bramble wood with rising tannins and that summer-dust in the midpalate, the character of this wine is structured and sophisticated.

There is a great harmony throughout with good backbone of tannin, fine acids and a lovely balance showing substance and style.

Decant for one hour or more. Tasting temperature: 65°F

Eight miles up Soda Canyon you ascend above the valley floor and can gaze onto the expanse of Napa’s world-famous wine estates far below. This might be called the last frontier of the Napa Valley – a wilder, more rugged country, fragrant with wild herbs and dotted with rare native plants.

Stagecoach Vineyard rises 900 feet above sea level and continues to climb to nearly 1,850 feet at its highest elevation. With south-facing slopes filled with shallow, volcanic soils, the site’s rugged terroir is ideal for growing intensely colored Cabernet Sauvignon grapes rich with mineral and mountain flavors.

Captivated by the character and complexity found in these mountain grapes, we began our association in 2005 with our first Stagecoach Cabernet Sauvignon. Today we cherish our five vineyard blocks in the Stagecoach Vineyards, three in the Bordeaux Region producing Cabernet Franc, Malbec and Petit Verdot and two blocks in the Pritchard Hill region growing Cabernet Sauvignon.

All of our Stagecoach Cabernet Sauvignon from 2005 through 2007 have been outstanding gold medal winning wines. We no longer enter our wines in competition, reserving the limited production Stagecoach Cabernet Sauvignon for a few wine club members and Epicurean Dinners with Dawn and Bill.

Stagecoach Vineyard ~ Bordeaux Blocks

Guenoc-Rock outcrop complex with deep red/yellow/pink clay loam with less rock than other areas on the vineyard. It was originally planted in 1870 by German settlers where the rolling hills give warmer exposures to Cabernet Franc. Overall, the temperatures are cooler in this part of the vineyard. Proximity to a canyon pulls in cool marine air in from Napa Valley on foggy nights and collects cool air on clear nights. These exposures and temperatures contribute to the delicate acid and sugar accumulation of these grapes, resulting in complex, elegant wines.

Stagecoach Vineyard ~ Pritchard Hill Blocks

Comprised of mostly Hambright complex with small amount of Guenoc-Rock outcrop complex, soils in this region are characterized by red, volcanic soils made up of a boulder-strewn clay loam with a few solid rock outcroppings that have been dynamited to create a more uniform soil base. This is a warm area great for Cabernet Sauvignon with moderate mid-day temperatures due to the marine influence – the fog usually arrives here first. Ripe, bold, and extremely concentrated describes the fruit from this region destined for our ultra-premium wines.

Stagecoach ~ Stagecoach Vineyard is one of the most respected vineyards in Napa Valley

Why "Stagecoach" ~ High above the Napa Valley this rugged terrain first made history in the 1800s, when the gentleman bandit known as Black Bart, robbed the daily stagecoach that traveled over the hill from St. Helena to Monticello.

Beef and Mushroom Meatballs Bordelaise

Beef and Mushroom Meatballs Bordelaise

Named after the Bordeaux region of France, Bordelaise sauce is a classic French sauce made with dry red wine, butter, shallots and sauce demi-glace. This haute cuisine sauce makes simple meatballs elegant and delicious.

Curry Glazed Beef Tenderloin

Curry Glazed Beef Tenderloin

This delicious savory roast with a glaze of honey, curry powder and soy sauce is perfect companion for a nice full bodied Indulge Cabernet Sauvignon and is easy to make.

Figs with Blue Cheese & Prosciutto

Figs with Blue Cheese & Prosciutto

This dish is so good that we recommend eating the figs with our Cabernet Sauvignon while sitting on the end of your bed, because the combination will make you fall back in elation.

Flank Steak Roulade

Flank Steak Roulade

Roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Actually this one is meat and cheese wrapped in meat! I haven't felt a craving this intense since . . well . . yesterday. Welcome to Flank Steak Roulade with Prosciutto, Fontina and Basil

Individual Beef Wellingtons

Individual Beef Wellingtons

There are few dishes more elegant than Beef Wellington. This savory recipe combines beef loin and mushrooms. Traditionally foie gras was included so this is up to you. The ingredients are wrapped in puff pastry and baked. For something that's surprisingly easy to make, albeit time-consuming, it looks like a million dollars and tastes like heaven. The dish can easily be completely prepped a day in advance and then slid into the oven for 30 minutes to bake before serving.

Inspire Hamburger

Inspire Hamburger

There are few dishes as versatile as the hamburger and here we are attempting to raise it to gourmet food status. The secret to gourmet cooking is using the best of fresh ingredients as close to harvest as possible and any additives should be as high a quality as possible.

Jeff's Chili

Jeff's Chili

From one of our pals back east, Jeff's recipe is a quick and easy to make, delicious smooth chili that works with a lot of our wines. Thanks Jeff.

Journeyman Standing Rib Roast

Journeyman Standing Rib Roast

Visiting Healdsburg you might hear how fellow winemaker Pete Seghesio found his second calling to create Journeyman, a butcher shop providing the finest of meats, including his prime rib roast.

Kalbi - Flanken-Style Beef Short Ribs

Kalbi - Flanken-Style Beef Short Ribs

Kalbi, the signature dish of Korean cuisine, is surprisingly easy to make with beef short ribs, cut into thins strips and marinated with soy sauce, garlic, sesame oil, green onions and sugar, kalbi is grilled over a medium-hot flame. A foolproof dish that will satisfy any meat lover.

Marinated Tri-Tip with Espresso

Marinated Tri-Tip with Espresso

The tri-tip is a cut of beef from the bottom sirloin which is relatively inexpensive and very flavorful. Not only does it have a rich flavor, but also tends to be lower in fat than most other cuts so works well with a (5 hour) marinade which helps keep the meat moist during cooling.

Oven Roasted Pork Rib Roast

Oven Roasted Pork Rib Roast

Pork Rib Roast makes a show-stopping centerpiece for an elegant dinner. It is also referred to as rack of pork or center-cut pork loin or pork crown roast if tied in a circle. The cut originates in the rib area of the loin, so it contains a little extra fat adding flavor.

Pastry Wrapped Beef Tournados, White Mushrooms & Porcini Red Wine Sauce

Pastry Wrapped Beef Tournados, White Mushrooms & Porcini Red Wine Sauce

Impressive and delicious this luxurious pastry-wrapped fillet is super yummy and will become one of your go-to recipes when having a dinner party. Lots of steps but you can have it all set up well before your company arrives and it can be easily doubled for eight. Paired with the Seduce Cabernet it is perfect.

Pork Medallions with Onion Marmalade

Pork Medallions with Onion Marmalade

The pork tenderloin is a cut of pork and refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.

The Famous Williamson Pear, Blue Cheese & Honey

The Famous Williamson Pear, Blue Cheese & Honey

As we developed our wine and food pairings for the tasting room there was always one dish no one would allow us to change. Wine Club Members returning to Healdsburg five years after their first visit are heard to exclaim "we want the blue cheese and honey!" So here it is! Enjoy!