2021 Seven Apart Basalt


As we celebrate the glorious mountain Atlas Peak that is home to our Stags Ridge Vineyard, we pay homage to its geological makeup. Basalt rocks are formed from volcanic activity, dark, fine grained and quite hard. This namesake wine shares those qualities and accentuates the bolder and richer side of mountain grown Cabernet Sauvignon.

The Journey


October 2021

Aged In Oak

24 months


December 2023


April 2024

100% Cabernet Sauvignon

Stags Ridge Vineyard

9 Barrels Produced

Tasting Notes

Winemaker Andy Erickson

Seven Apart Basalt is the stronger counterpoint to the softer, more nuanced Shale bottling from the estate. Both wines capture the spirit of the terroir in different ways. This new vintage of Seven Apart Basalt showcases the deep, powerful, structured side of the vineyard. The winemaking is decidedly light-handed, the goal being to allow the vineyard come forward. Grapes were hand-harvested, sorted, and allowed to soak cold on the skins for five to seven days before fermentation. A long, slow maceration helped to build mid-palate and weight, while maintaining the fresh aromas and flavors of the fruit. Drained directly into French oak barrels, the wine was aged for twenty-four months and then bottled without fining or filtration.

Visually, this wine is a deep crimson color with vibrant aromas of ripe blueberries, prune, dried herbs and a pleasingly pronounced minerality. A well-balanced wine that greets you with generous soft tannins building to a full-bodied mid palate culminating in a lengthy, silky finish rife with flavors of cocoa and dried black cherries. The young wine has a lot to offer, and will continue to gain polish and complexity over the years with more bottle age.

Cellaring & Decanting

We expect this wine to age gracefully for a minimum of 10-15 years to be enjoyed at its fullest.

Once you are ready to savor the wine, we highly suggest decanting.

Decant young wines for 1 hour and add 1 hour of decanting for every 10 years of age. You can speed decanting wine by pouring the wine once or twice between two decanters (or between the decanter and the wine bottle with a funnel). If you don’t have a decanter, swirl your wine in the glass. The swirling increases the surface area of wine to oxygen and aerates it just as decanting would.

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