Wine detail

Stags' Leap Winery

Merlot

Napa Valley

2016

Vintage

Varietal

Merlot

Peak 2020-2024

Where it is, November 2026

Mature: past the peak window, but still inside the full drinking arc through 2029.

This bottle is beyond its peak but remains within its drinking window through 2029.

The ‘16 Merlot.

Stags' Leap Winery Merlot 2016 is from Napa Valley, United States.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · mature, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2018-2029Peak window 2020-2024

The peak window sits inside the broader full drinking arc.

Tasting note

Stags' Leap Winery Merlot 2016 has a full body, fresh acidity, and moderate tannins.

The 2016 vintage

Stags' Leap Winery's 2016 Merlot comes from Napa Valley, United States.

About Stags' Leap Winery

Stags' Leap Winery's Merlot comes from Napa Valley, United States.

Pairing suggestions

Cellared suggestions based on the wine and dish descriptions.

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's full body.

Braised short ribs with truffle polenta

The wine's fresh acidity keeps the pairing lively.

Aged Comté with quince paste

The pairing leaves room for the wine's moderate tannins.

More from Napa Valley

Frequently Asked

What is Stags' Leap Winery Merlot 2016?

Stags' Leap Winery Merlot 2016 is from Napa Valley, United States.

What does Stags' Leap Winery Merlot 2016 taste like?

Stags' Leap Winery Merlot 2016 has a full body, fresh acidity, and moderate tannins.

When should Stags' Leap Winery Merlot 2016 be opened?

The canonical CAI full drinking arc is 2018-2029. Within that arc, the peak window is 2020-2024. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Stags' Leap Winery Merlot 2016?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.