The 2009 Sauvignon Blanc (blended with 20% of the Musque clone and 6% Semillon) is not put through malolactic, and is aged in stainless steel as well as neutral oak. It reveals lots of honeyed citrus, melon and fig-like fruit. Delicate yet intense with loads of fruit, medium body and a long finish, it should be drunk over the next year. Dramatic improvements are clearly underway at Stag’s Leap Wine Cellars, which was sold to a consortium led by Tuscany’s Piero Antinori in 2007. Antinori brought in well-known consultant Renzo Cotarella to improve the quality and, hopefully, get this winery back to the lofty heights it achieved in the seventies and early eighties. They seem to be well on their way, which is good news for consumers. This is a large estate of 104 acres, all situated as one giant block of vineyards in the southern part of the Stags Leap appellation. The change in ownership and winemaking staff shows progressive improvement with each vintage starting with 2007. The 2009s look to be their best wines to date. As for the 2007 reds, normally four cuvees are produced, all based on Cabernet Sauvignon, including the Cask 23, which comes from the best lots from the Fay and S.L.V. estate vineyards after fermentations are completed. The most impressive Stag’s Leap Wine Cellars’ offerings made since the 1985 vintage are the three 2009s I was permitted to taste from barrel.Tel. (707) 944-2020; Fax (707) 257-7501

The white wine program at Stag's Leap Wine Cellars has always lagged behind the brilliant reds, but recent vintages have revealed considerable improvement. Far more interesting white wines are being produced. The barrel-fermented 1994 Sauvignon Blanc is one of the most subtle and understated Sauvignons made in California. With introspection, the wine exhibits wonderfully pure fruit, a classy, mineral, fig, and melony personality, and a dry, fresh finish. Tel. (707) 944-2020; Fax (707) 257-7501