1994 Stag’s Leap Fay

I pulled this from the cellar and had a go at it. In my estimation it is just now hitting it’s stride and is pretty much ready to consume. The tannins are now receding and are being replaced with that cigar box cedar quality. I had this about a year and a half ago and was more impressed this time around. I have had this wine since release. I paired it with a roast goose in apple gravy. My guest had it with roast duck in a Cumberland sauce. It was not decanted and was consumed in crystal restaurant Bordeaux style glasses. I do not believe decanting is required of this one. Very little sediment was encountered.

Price: $62.

Appearance: A beautiful ruby red. No bricking at the edge. It is possible to see a candle or light shining through it.

Nose: Nice blackberry, cedar and cinnamon spice.

Taste: Nice and elegant layers of flavors including beautiful blackberry fruits with a hint of cinnamon spice. At this level of maturity I get that old cigar box undertone and a satisfying sweetness. It’s very soft in the mouth. I would describe this as more of an old style complex flavor as opposed to a fruit forward bomb. It is certainly a fine wine for pairing with food.

Finish: Medium length, 30-40 seconds. I find a pleasant residual sweetness and a spicy cinnamon clove element. Some residual tannins are still evident but they are soft and definitely receding to the background.

Overall Impression: I enjoy this wine from good vintages. In less than great vintages it is in my estimation a bit overpriced. If you don’t have the patience to properly age wine, the SLV is certainly more approachable than the Fay when young. If you have finished your stock of this wine even a year ago, I think you cheated yourself out of what a great Fay can become given proper aging. If you have this in your cellar, I recommend you take it out and start consuming it now. It should hold up for a few more years but it’s drinking beautifully now and in my estimation will not improve significantly.

WS: 92 points (1998)
GA: 93-94 points

--------------------
"One may dislike carrots, spinach, beetroot, or the skin on hot milk. But not wine. It is like hating the air that one breathes, since each is equally indispensable."

Marcel Ayme`

GA: Nice detail (like seeing the light of a candle), interesting advice, good notes.

Later,
Mark, N.H.

Great notes GA.

I previously posted a note on a mag of the '94 SLV, which was the last mag of 20 I purchased years ago. I noted that the SLV seemed to be giving up the ghost a bit and seemed to be past the peak on its curve. Good to see that the Fay is holding strong.

Dick

Dick,

The SLV is an earlier drinking wine IMHO. I think the Fay takes longer to come out of it's shell but is still not a long ager as Cal Cabs go. I will drink my last bottle sometime next year.

BTW, I had some 1994 Staglin from a half bottle of of the wine list the same night. Talk about night and day. The Staglin is still a tannic monster even in the half bottle format. I wouldn't open this if you have it for at least 4 years. It may not have enough fruit to outlast the tannins but I have enjoyed the 1991 and 1992 Staglin. Neither of them were the rock hard beast the 1994 seems to be.

--------------------
"One may dislike carrots, spinach, beetroot, or the skin on hot milk. But not wine. It is like hating the air that one breathes, since each is equally indispensable."

Marcel Ayme`