Harvested entirely by hand in small batches between September 20 and October 1st. The clusters passed through a gentle de-stemmer, softly crushed, and fermented in individual small lots, left on skins for an average of 2 weeks prior to pressing, then aged in 55% new French oak barrels for approximately 19 months. The wine was bottled absent of any fining or filtration in May, 2019.
100% Stags Leap District AVA
71% Cabernet - 18% Malbec - 11% Cabernet Franc
223 cases produced