2014 Shafer "One Point Five" Cabernet Sauvignon


In the Stags Leap District, Cabernet Sauvignon is king. The well-drained volcanic soils and climate cooled by regular San Pablo Bay fogs produce cabs that are silky, supple and voluptuous: “an iron fist in a velvet glove.” While the Stags Leap District is now world class, when John Shafer moved his family there from Chicago in 1973, it was a place of rocky hillsides and rundown vineyards and orchards. At that time, “up-valley” was the focus of premium winemaking whereas this rocky corner of the valley did not even have an agreed-upon name. But as the land was affordable and had supported vineyards in the past, John Shafer decided it was the place to pursue his dream in wine. Shafer Vineyards is a moderately-sized, family-owned operation whose pursuit of quality in both viticulture and winemaking helped define not only their own winery but the Stags Leap District as well. At the start it was just John and his son Doug doing everything, from terracing the hillsides, to planting vines, to making and selling the wine. Doug was only 17 when he began helping his father transform the old farm into a modern vineyard. He went on to study enology at UC Davis and became Shafer’s winemaker in 1983. Success came quickly to Shafer Vineyards, with its very first vintage of Cabernet Sauvignon winning the prestigious San Francisco Vintner’s Club taste-off. Shafer’s Hillside Select, the winery’s showcase made from 100% Cabernet grown on the steep slopes surrounding the winery, became a benchmark that epitomized the complexity, richness and elegance of the Stags Leap District. While Shafer built its reputation on its Cabernets, the winery also produces Merlot and Syrah from estate vineyards just outside the Stags Leap District as well as Chardonnay from Carneros. Shafer’s 2008 Relentless, a blend of Syrah and Petite Syrah was selected as Wine Spectator’s Wine of the Year for 2012.  Despite success and high demand for its wines, Shafer Vineyards chose to remain small enough to be manageable, capping growth at about 32,000 cases. In addition to John and Doug Shafer, that team includes Elias Fernandez, who joined in 1984 and has been winemaker since 1994. The charm of drinking a glass of Shafer wine comes from knowing that the folks who made it are so intimately acquainted with the land, the vineyards and even the individual vines. In this age of global conglomerates, it is a quality that deserves to be cherished.


Why 1.5? From the start of Shafer Winery, father and son learned on-the-job; hence, they both belong to the same “generation and a half.” One Point Five Cabernet Sauvignon is sourced from the Borderline Vineyard, located at the broad, sunny end of the Stags Leap District, as well as the Hillside Estate Vineyard. Because the Borderline Vineyard is planted in richer, valley-floor soils, special attention was paid to clonal selection, drainage, vine spacing, and winter cover crops. By “stressing” the vines, they end up producing grape berries that are almost as small as those produced on the Hillside Estate Vineyard. 2014 featured yet another growing season of moderate temperatures and excellent ripening conditions. Compared with the previous year, 2014 was drier, meaning less moisture in the soil and more stress on the vines. Antonio Galloni said this wine “offers up scents of lavender, cloves, menthol, licorice, spice and graphite. Savory, delineated and tightly wound, the 2014 is a picture perfect example of the vintage. It’s ready to drink but will reward years of aging.”


Meticulous vineyard management (suckering, leafing, culling) helps ensure consistent ripening. Grapes are picked by hand, manually sorted, destemmed and then sorted again by optical berry scanner. The must is fermented on a prepared yeast. The wine aged 20 months in 100% new French oak. 

Tasting notes

91 points – The Wine Advocate; 93 points – Vinous / Antonio Galloni Aromas of blackberries, cloves, lavender and licorice lead to juicy flavors of dark plums, berries, and jam in a mouthfeel that’s silky and tightly-wound. The finish is long and vibrant. 


Stags Leap District (Napa)


95% Cabernet Sauvignon, 3% Merlot, 1% Malbec, 1% Petit Verdot