The Stags Leap District’s moderate temperature, influenced by the San Pablo Bay, leads to slow, even fruit development throughout the growing season. The majority of our 47 acres across four estate vineyards in this region are densely planted with Cabernet Sauvignon and other Bordeaux varieties on steeply terraced hillsides with Bale clay-loam soils, resulting in very low yields of intensely flavored grapes.
Following several years of drought, February delivered much-needed rain to the vines. Budbreak occurred early in 2015 due to warmer than normal temperatures in late winter and early spring. Warm temperatures and abundant sunshine June through October led to good growth the rest of the season, an early harvest, and very high-quality, balanced fruit.
The berries were hand harvested at night, carefully sorted, and destemmed to tank, where fermentation took place. Then, the wine was racked to 100 percent new French oak barrels, where it was aged for 27 months prior to bottling.