Napa Valley Cabernet Sauvignon

The grape that made Napa Valley — and the wine that defines Baldacci.

Why Stags Leap District Cabernet

Cabernet Sauvignon from the Stags Leap District is known for a distinctive combination of power and elegance. The volcanic soils, warm days, and cool San Pablo Bay breezes produce wines with dark fruit concentration, refined tannins, and a mineral backbone that sets them apart from other Napa Valley appellations.

At Baldacci Family Vineyards, Cabernet Sauvignon is the foundation of our program. Winemaker Michael Baldacci works each block of our estate vineyard individually, fermenting in small lots and aging 19-24 months in French oak barrels from Tonnellerie Ô.

Our Cabernet Sauvignon Wines

Black Label — Our flagship. 100% Cabernet Sauvignon from the Stags Leap District estate. Bold, structured, built to age.

Winemaker's Collection — Michael's personal selection. The best barrels from the best vintage, released only in exceptional years.

Brenda's Vineyard — Named for the family matriarch. Single-vineyard Cabernet from our original Stags Leap District planting.

Stella Knight Vineyard — Cabernet from our Calistoga estate at the base of Diamond Mountain. Warmer climate, volcanic soil, different expression.

From Vine to Barrel

Every Baldacci Cabernet starts in the vineyard. Our estate is CCOF certified organic — no synthetic pesticides, no herbicides, no shortcuts. The vines are head-trained and spur-pruned, which limits yield to about 3 tons per acre. Low yield means concentrated fruit.

After hand-picking, the fruit is sorted twice — once on a vibrating table and once by hand on a conveyor. Small-lot fermentation in stainless steel tanks preserves vineyard character. The wine then moves to our underground barrel cave for 19-24 months in French oak from Tonnellerie Ô. Michael tastes every barrel individually before making final blending decisions.

Appellation Diversity

While our heart is in the Stags Leap District, Baldacci Cabernet also comes from three other Napa Valley appellations:

• Calistoga ($125) — Warm-climate Cabernet with ripe, generous fruit. Volcanic ash soils add mineral depth.
• Diamond Mountain ($175) — Mountain-grown Cabernet from rocky volcanic soils above the fog line. Intense, tannic, built for decades.
• Oakville ($125) — Alluvial bench Cabernet from the valley floor. Rich, concentrated, classically structured.
• Ruppert Vineyard ($150) — Coombsville-sourced Cabernet with cooler-climate elegance and fine-grained tannins.