Deep ruby color; black cherry, strawberry rhubarb, raspberry, blackberry, blackcurrant, plum, vanilla, chocolate, oak, cedar, spice on the nose and palate.
Dry; sweet, rustic tannins and balancing acidity. Full body, rich and full in the mouth. Supple finish. Blend of 48% cabernet sauvignon, 29% malbec, 15% merlot, 8% petit verdot. Whole berry fermentation in stainless steel with wet cap immersion for 25 days. Aged 22 months in French oak, 65% new. Improves with some air and its four years of age. 14.5% ABV
Michael Stewart, a successful Texas businessman, founded Stewart Cellars in 2000. Stewart built a technology company, Texas Microsystems, that produced personal computers and servers for the telecommunications industry. After selling his company in 2002, he turned to full-time operations of his fledgling wine company with his wife, Anne.
What began as Michael’s post-retirement venture became a family enterprise when his son, James, joined the operation after a career in television and music. Michael’s daughter, Caroline Stewart Guthrie, next joined the enterprise after a career with Republic National Distributing—a major wine wholesaler. She later worked in wine production for Paul Hobbs in Argentina and California. Today, Caroline is CEO of Stewart Cellars, leads the day-to-day operations and oversees the development of each wine. Caroline’s husband, Blair Gutherie, is the winemaker at Stewart.
The website notes: “Stewart Cellars is a multi-generational, family-owned and operated winery that has been producing premium-quality wines since its inception in 2000. With a heavy focus on vineyard designate wines, we continue to produce high-quality wines while simultaneously driving industry change in sustainable farming and minimal intervention winemaking.” Grapes for their red wine effort came exclusively from the Juliana Vineyard.
Stewart Cellars Tartan Napa Valley Red Wine 2021 delivers depth and complexity from an outstanding Napa vintage. Dark fruits dominate the rich, full initial attack through mid-length finish. Stewart Cellars aims to consistently offer wine that exceeds expectations, especially a its price point, and this effort succeeds. $60-70
Pairing—Grilled and barbecue beef and pork; ribeye, beef stew, braised short ribs, slow-cooked brisket; baby back ribs, pulled pork, pork barbecue. Venison backstrap with blackberry sauce; wild boar. Braised lamb shank with mint sauce, herb-crusted lamb. Meat lover pizza, pasta with rich ragu sauce; loaded cheese burger. Cheese—Aged cheddar is classic; aged gouda, Spanish manchego; gruyère; Italian pecorino; comté; camembert, brie; can work with roquefort, gorgonzola, stilton.
