2016 Martin Ray Stags Leap Cabernet Sauvignon
We sourced our 2016 Stags Leap District Cabernet Sauvignon from a collection of tiny vineyard blocks encompassing several row orientations and slopes, all carefully planted to optimize sun exposure. The soil in the Stags Leap District is composed of ancient volcanic alluvial runoff which produces low yields with great intensity and flavor.
Ideal conditions from beginning to end, offering ideal results throughout. Foggy and cool mornings with minimal heat spikes.
Fermented in small 4-6 ton open top fermenters, with thrice daily pump overs for cap management. Upon finishing fermentation the wine is allowed to rest on its skins for up to a month. Aged in 65% new French oak for 18 months.
Underripe raspberry, pomegranate skins, vibrant kirsch with Earl Grey tea, bergamot, and pepper offering a savory finish in contrast to the vibrant red fruit.