2002 Stag's Leap, Artemis Cab - Printable Version

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- WileECoyote - 02-26-2006

Stag's Leap Wine Cellars
2002 Napa Valley
13.9% Alcohol
$45.99 US

Had the 03, but I wanted to give it a fair tasting this time and post the notes.

Notes will come tonight after I open this bad boy...

To be continued.

[This message has been edited by WileECoyote (edited 02-26-2006).]

[This message has been edited by WileECoyote (edited 02-26-2006).]

- WileECoyote - 02-26-2006

A nose of blackberry or raspberry. A little oak. Leather also. Bear with me, I am new to this thing. Play by play action.

Palate, definitely different than the 03.

This is more fruity and somewhat dry. Medium Tannins. Needs decanting to get past the tannins. Into the decanter and I will post more.

After 1 hour:
Nose:More Leather and Oak than before.
Palate:Oak, not too powerful. I think it is chocolate comming through now. Still a little dry. I am not sure if it is chocolate or not. Caramel definitely. This wine has opened up since first pour. Should I dare another 30 minutes in the decanter. I am kind of scared. Here goes nothing.

After 1.5 hours:
Nose: Definite chocolate.
Palate:Hints of oak and vanilla.

Well, that is it. I would decant 1 hour at least. I liked the 03 better because of the stronger flavors. This here seemed light compared to other cabs I have tasted. Before I start talking about things I don't know about. I will end it here.

Any tips or suggestions for next time would be much appreciated. I still have half a bottle to drink!

[This message has been edited by WileECoyote (edited 02-26-2006).]

- winoweenie - 02-26-2006

Haven't tried the 02 yet but the 01 was a super bottle of juice as are most of Warrens' wines. Will try one later on as I have a boat-load of corks to pop to catch up. WW

- wondersofwine - 02-27-2006

Sounds like the oak was contributing to the vanilla and caramel flavorings.

- WileECoyote - 02-27-2006

Is that a normal rule of thumb? Where there is oak, there is bound to be vanilla and caramel?

[This message has been edited by WileECoyote (edited 02-27-2006).]

- Oenotheque - 02-28-2006

In my opinion yes. And the presence of vanilla versus caramel is a function of toast.

- WileECoyote - 02-28-2006

Not sure I understand the "toast." If you are referring to toast on the palate, then I am really confused because to me toast is what I get when I drink Sherry or Jerez. With honey and butter of course. This is an honest question.

- wondersofwine - 02-28-2006

Barrelmakers "toast" or "char" the wood in making barrels. Some winemakers like more toast in the barrel than others for what it contributes to the wine. Thus you get tasting notes of "toasty oak" "char" etc. I prefer subtle use of oak barrels, especially with white wine (some white Burgundy may be the exception). By using older oak barrels, the influence of the wood is diluted. Brand-new barrels impart more aroma and taste to the wine. I remember the first time I picked up vanilla in a red wine and was surprised because I had seen it only as a descriptor with white wines. However, depending on the barrel influence, vanilla can appear in red wines also. (Hope I didn't mess this up or confuse you).

- WileECoyote - 02-28-2006

Nope. Sure didn't mess me up. I am soaking in as much as I can! That is why I am here. Thanx! [img][/img]