FAY Cabernet Sauvignon

Nathan Fay was the first grape grower to plant Cabernet Sauvignon in the southern Napa Valley thirty years ago. Prior to that, there was no Cabernet Sauvignon south of Rutherford. In fact, there were only 700 acres of Cabernet Sauvignon in the whole state in 1960. The 1989 SLV~FAY marks the first time the name appears on a bottle of Stag’s Leap Wine Cellars. The winery purchased the vineyard in 1986. Although it is the winery’s intention to have the Fay vineyard designation distinct from the SLV designation, 1989 and 1990 offered us the unexpected opportunity to blend the fruit from these two famous and historic vineyards.

The Fay fruit is perfumey, voluptuous, soft, and silken in its red berry fruit charac­teristics. The color of crushed blackberries, the wine offers delightful raspberry, cherry and clove aromas. Exuberant, full flavors in the mouth are immediately satisfying. This wine will complement rich game dishes or leg of lamb.

Raspberry flavors carry over in the mouth with subtle reinforcement of companion flavors of plum and vanilla. Soft tannins and french oak flavors wrap the palate with a lingering finish. Try this wine with oak-roasted pork with a puree of cherries and nuts.

Persistent and elegant expressions of currant and summer berries envelop the palate, holding the flavors gently in an embrace of soft tannins and French oak. Pair this wine with pork tenderloin dressed in a pear, prune and walnut relish or try with grilled Moscovy duck served with a reduction of Cabernet and green peppercorns.

Chewy blackberry fruit takes wing on threads of vanilla and cedar. This wine will complement leg of lamb stuffed with herbs and garlic, or pasta served with chanterelle and porcini mushrooms in a cream sauce.

Smooth-grained but gripping tannins sustain sensuous black cherry elements with a subtle oak overlay. When pairing with food, we suggest roast-pork tenderloin with a dried cherry glaze or a goat cheese and thyme souffle.

Lush elements of black cherry and cassis find delicacy around an elegantly drawn core. Discreet tannin gently carries the fruit through to a chewy close. Serve with duck breast in a sauce featuring berries and pistachio nuts, or roasted ratatouille resting on a bed of grilled polenta.

In the nose, the wine is like a lush garden scented by ripe berry, cassis and crushed violets. A honeyed texture luxuriously flavored by currant and black cherry is embroidered by French oak accents. Flavors recede slowly over a framework of gentle tannins. This is the wine to accompany grilled rib-eye steaks served in Cabernet butter or a Gruyere and herb soufflé.

Tasting FAY is like opening a great novel in front of the fireplace. It has concentrated fruit aromas and flavors; the integration of richness and structure is seamless. FAY wines are perfumed by radiant berry characteristics, whose flavors reveal themselves like the mysterious characters they are. The aromas are lavish, evocative of ripe loganberry, black currant, crushed lavender and French vanilla bean. A supple entry of resonating fruit, spice, oak highlights and tannins caress the tongue long after the wine is swallowed, creating pure enchantment. Try with venison served ma green peppercorn cream sauce over herbed polenta or ravioli filled with chopped grilled vegetables, sun-dried tomatoes and pine nuts served in a goat cheese cream sauce.

As the vines in this vine-yard mature, the greatness in the land translates itself to the fruit in glorious fashion. This is a wine to drink while listening to Puccini’s La Bohème. Luminous ripe berry perfumes seem to bloom in the glass; lush boysenberry, raspberry and dried violet notes become part of a chorus that sings seductively of Cabernet Sauvignon. A satiny core of ripe cherry on the palate has a textured finish that echoes of black truffle and allspice. Marry this wine with duckling dressed in a reduced duck stock featuring black cherries or ragout of winter vegetables topped with mashed potatoes.

Compared to the classically structured S.L.V., FAY wines are typically more extroverted and voluptuous, and that holds true for the 1999 vintage. The nose is filled with cassis, black cherry, and vanilla. But any expectation that this is just another fruity Cabernet is dispelled when your lips touch the glass and you encounter the wine’s full statement of cassis ringed by dried cranberry, raspberry and plum, woven through with a ribbon of rich caramel. Taste again, and the cassis switches into a different key as your mouth fills with jammy fruit and anise, followed by a long finish perfumed with sandal­wood and spice. FAY has worked its seductive powers yet again. Pair it with a traditional duck civet: duck slowly braised in red wine with shallots and root vegetables.

FAY is famous for its bouquet of warm crushed berries, dried black cherries, vanilla, and sandalwood, and the 2000 vintage offers an abundance of those aromas. Yet there’s also a wealth of other scents: violets, anise, cocoa, and smoky cedar. The bouquet carries through to the mouth, where the rich flavors harmonize over a bass line of smooth, silky tannins. The millennial vintage will age exceedingly well, but in its youth it is a worthy match for a spicy pan-Asian style roast pork loin, or gnocchi with a wild mushroom sauce. If you’re planning to consume this wine in its youth, we recommend decanting to allow aeration and approximate the effects of longer cellar aging.

“Smooth” and “luscious” are words this wine evokes again and again. The nose fills with the scents of red currants, lavender, violets, and butterscotch. In the mouth, the wine softens as the flavors-red plums, black cherries, mint, a ribbon of vanilla-expand in the mouth. The tannins are well integrated from the very smooth entry through the silky finish. The 2001 FAY promises to age beautifully, but it will tempt you to pair it now with lavender-crusted filet of beef accompanied by a potato galette, or with olive bread dipped in a creamy cheese fondue.

A gorgeous deep garnet red, the 2002 FAY Cabernet Sauvignon exhibits ru1 intense perfume of dark red fruit, lavender, violets and a hint of butterscotch. Concentrated flavors of lush red plum, black cherries, licorice, and subtle forest floor are accented by sweet oak and a ribbon of vanilla. It is beautifully balanced, with a soft entry, expansive fruit flavors and a long, flavorful finish. With its mouthwatering aromas, luscious flavors and supple texture, the 2002 FAY would pair beautifully with seared Magret duck breasts with pan roasted fingerling potatoes and a wild mushroom ragout.

Voluptuous and rich, the 2003 FAY Cabernet Sauvignon yields full, expressive notes of red currant, black cherry, and cocoa as well as more subtle impressions of nutmeg, rosemary and vanilla. The savory fruit flavors are beautifully integrated with fine-grained, silky tannins and balanced acidity. The 2003 FAY is enticing in its youth, but was built to age. For a terrific pairing try this wine with an herb crusted beef tenderloin topped with a warm black olive vinaigrette.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.

The FAY vineyard is where the story of Stag’s Leap Wine Cellars 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 cold 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. Soon after, an adjoining ranch was purchased, now known as S.L.V. And, in 1986, the winery purchased Nathan Fay’s vineyard and named it FAY in his honor.