Stagecoach Cabernet Sauvignon 2014

$245

Single-vineyard, single-varietal Napa Cabernet Sauvignon from our legendary block of volcanic soil in the famous "Stagecoach" vineyard high above Stags Leap in the Atlas Peak sub-appellation of Napa Valley.


Powerful mountain Cabernet with elegant aromas of perfume and cedar.

Concentrated on the palate with flavors of dark berry, cardamom and a hint of tobacco leading into a long, flavorful finish supported by warm spicy notes. Lingering, powerful yet supple tannin indicating great aging structure.

This is a beautiful example of a single-vineyard, single-varietal Napa Cabernet Sauvignon. Old-school, age-worthy and extremely drinkable anytime over the next ten years. Will it age longer? - Yes , but you won't be able to resist opening it that long.

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

Our 2014 Stagecoach vintage produced powerful reds that have since aged to elegant examples of their variety. So too did this Cabernet which, when first bottled in 2016, showed the wild side of this historic vineyard but now with a few years in bottle it is coming into its own as a superb example of Napa mountain Cab.

French Oak for 22 months, approximately 50% new, 50% one use. This was followed by years of cellar ageing in bottle prior to release to help the wine achieve its full potential.
Only 165 cases produced.
Color Red
Vintage 2014
Style Red Bordeaux
Appellation Atlas Peak, Napa Valley
Varietal Cabernet Sauvignon
Date Bottled 25th Jul 2016
Drinkable 2019 - 2038
Alcohol 15.30%
Bottle Size 750ml

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.

Steak Slow Cook

Steak Slow Cook

Slow cooking thick-cut steaks, around 2 inches thick, such as T-bone, Porterhouse or Ribeye. The reverse sear is one of the easiest, most consistent methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

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!