Skip to main content
You have permission to edit this article.
Stags Leap District celebrates 30 years

Stags Leap District celebrates 30 years

  • Updated
Stags Leap

Guests at the 30th anniversary Stags Leap District luncheon at Stags Leap Winery on Saturday, April 27. 

Marking 30 years since the designation of the American Viticultural Area (AVA) in 1989, the Stags Leap District Winegrowers welcomed guests for its annual Vineyard to Vintner weekend on April 26-28.

Library selections, decadent meals, in-depth education and vintner access were the highlights as wine enthusiasts explored the region with the winemakers and principals who craft the wines from vineyard to bottle.

The weekend began with dinners at Cliff Lede Vineyards, Clos Du Val, Odette Estate, Quixote Winery and Taylor Family Vineyards, co-hosted by several vintners.

On Saturday morning, guests explored the region through Digging Deeper: seminars, vineyard walks and tastings. The immersive series learned about the area’s history, terroir, and the people from programs at Chimney Rock Winery, Pine Ridge Vineyards, Regusci Winery, Stag’s Leap Wine Cellars and Steltzner Vineyards.

Afterwards, the 30th anniversary luncheon offered an opportunity to meet the winemakers, principals and owners of 17 wineries on the grounds of the historic Stags’ Leap Winery. In addition to a Champagne toast, and walk-around lunch accompanying a tasting of current release and library wines, guests got a sneak-peek sampling of the 2016 Stags Leap District Appellation Collection, to be released in October 2019.

The weekend concluded with Savor Stags Leap District, a day of tastings from among 12 Stags Leap District properties.

Stags Leap District Winegrowers will donate $50 of each ticket purchased to the UC Davis Nathan Fay Graduate Fellowship Fund, which they established in 2000 as a tribute to Fay, who planted the first Cabernet vines in the region in 1961.

Pop the cork on Napa Valley wine!

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story

Most Popular

  • Updated

It would take a large book to deal with the many spoilage elements that may be found in wine from brettanomyces to smoke taint but these are a reminder of the challenge of turning grape juice into a sublime potable beverage.

  • Updated

When Marc Goldberg first came to Paso Robles in the late '80s he and his wife Maggie D’Ambrosia were on a quest, perhaps a quixotic one, to produce their version of Pinot Noir.

  • Updated

California produces four million tons of wine, which yield thousands of tons of wine grape residue like pulp, seeds, skin and stems. Many wineries repurpose the residue as compost, but 30 percent of viticulture waste is pomace, or marc, often left to decompose. UC Davis is studying the possibility of putting this marc to use. 

  • Updated

Sugar sells, writes Dan Berger, and this is leading to a widespread use of sugar in wines that once were dry, but which now aren’t? What can you do? One idea he suggests is try Cabernet Franc.

Get up-to-the-minute news sent straight to your device.


News Alerts

Breaking News