Stag’s Leap

Stag’s Leap is a winery that thrives on creating a nuanced balance between structure and plushness, ripeness and elegance. Some have described them as “an iron fist in a velvet glove,” because of this massive amount of attention to detail. Only the nation’s most attentive and skilled winemakers are able to pay such attention.  Elizabeth DeLouise-Gant is one of those special winemakers.


She joined the team at Stag’s Leap as Assistant Winemaker in early 2014. Elizabeth graduated from the University of California, Santa Barbara with a Bachelor of Science in Biological Sciences with a minor in Cultural Anthropology. Raised in Napa Valley, she gained her first glimpses into the industry of wine when she helped out in her parent’s vineyard. The science of winemaking was something that she always gravitated towards, though, and so she was led to apply for Biology background to the science of winemaking.

The great news is that Elizabeth is coming to a few ABCs to taste, sign bottles and visit with our guests. Here are the times:

Dec 7 from 3:00 – 5:00pm Store 19 (Tampa)

Dec 8 from 3:00 – 5:00pm Store 71 (Winter Park)

Dec 9 from 3:00 – 5:00pm Store 53 (Lakeland)

Dec 10 from 3:00 – 5:00m Store 152 (Sarasota)

Elizabeth will be pouring the Karia Chardonnay and the Artemis Cabernet Sauvignon.


Stags Leap Karia

This graceful Chardonnay shows how grapes from select cool-climate vineyards in southern Napa Valley can be vinified and blended into a seamless integration of fresh-fruit aromas and flavors, crisp acidity and subtle oak spice. Light and graceful

Grilled chicken with lemon aioli, grilled salmon with a cucumber, tomato and fresh dill salsa or roast chicken breast stuffed with spinach, feta cheese and roasted tomato.



Stags Leap Artemis

Aromas of black cherry, currants, berries and a hint of sweet oak. On the palate, the wine offers full fruit flavors and a silky texture that leads to a long, lingering finish with hints of red and black fruit.

Enjoy with Memphis-style dry rub pork or beef ribs, grilled tri-tip, or polenta with wild mushrooms, sage and prosciutto.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s