(From 1997 Vintage) Concentarated fruit aromas and flavors.Fay wines are perfumed by radiant berry characteristics, whose flavors reveal themselves like the mysterious characters they are. The aromas are lavish, evocative of ripe loganberry, black currant, crushed lavender and French vanilla bean. A supple entry of resonating fruit, spice, oak highlights and tannins caress the tongue after the wine is swallowed, creating pure enchantment.Wine Spectator 92 points
(From 2008 Vintage) The 2008 FAY offers sweet floral aromas along with the signature bright cherry note of the vineyard. Red plum and black cherry flavors combine with hints of vanilla, forest floor, and spice on the palate. The wine has great fruit concentration and fine grained tannins that lead to a long, plum-spiced finish.
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Connoisseurs' Guide to California Wines(From 1997 Vintage) (10% Petit Verdot; 5% Merlot). While it is a clean, carefully made, entirely correct Cabernet, this very expensive offering strikes us being a little low-keyed but never without rich and nicely fruited charms. Its richness insures certain ageability of at least five or six years.
Connoisseurs' Guide to California Wines(From 2001 Vintage) The familial stamp found in the first aromas of the Stag's Leap Wine Cellars set is unmistakable. Creamy oak, wisps of smoke and cocoa enhance the wine's ripe cherry and quietly dried berry notes leading to a winery-typical supple entry. But, whereas its mates seem to go on and on, this one stalls out just a bit, and in spite of its evident charms is less convincing overall. It very much needs time in bottle to smooth out.
Appellation America(From 2003 Vintage) It was from this vineyard - Nathan Fay’s - in 1969 where it all started for Warren Winiarski and Stag’s Leap Wine Cellars. When he tasted Fay’s ‘68 Cabernet from this vineyard, he fell in love. Recently, Winiarski told me of that experience: “(When) I tasted Nathan Fay’s wine … it all fell together. It was so profound. It expressed what was (heretofore) partial to what I had tasted. It was a culmination. I didn’t articulate that, but this was a feeling. … It had freshness, acidity. It had a unique combination of softness and structure, strength and suppleness. It had read more...a perfume that was characteristic of rose pedals and black cherry. It had persisted. It had fine-grained structural elements. It felt like linen as it moved across your palate. It resonated. It had length and intricacies.” Winiarski bought that vineyard in 1986, and from it he’s produced some great wines, including this one. I may not be capable of putting it as eloquently as Winiarski, but the 2003 Fay I believe is aromatic with the satin-like structure to which he spoke. And there’s also the power to which he noted with the ’68, as well as the fine-grained tannin. There’s layer-upon-layer of fruit - blackberry now instead of black cherry - mineral and acidity. Hold onto it for a year or so, and relish it for another 25 years. The wine was fermented for 27 months in French oak, 87 percent of which was new. The listed alcohol is a restrained 13.7 percent. (hide)
Connoisseurs' Guide to California Wines(From 2003 Vintage) Nicely extracted and filled with plenty of ripe, black-cherry fruit, this generously oaked bottling is accented by touches of coffee and hints of herbs not found in its cellarmates. It is moderately full in body and closes with a nominally tannic pucker drying its finish, and its somewhat unevolved manner makes five years of aging a good idea.
Wine Advocate(From 1990 Vintage) Rating: 90/100 - As reviewed in Wine Advocate # 89 on Oct-93