Cask 23 Cabernet Sauvignon 2019, Stag’s Leap Wine Cellars

Fermentation occurs in 100% stainless steel tanks. Each parcel of grapes was vinified and aged separately in small French oak barrels for a period of 21 months. This allowed the characteristics of each block to develop and to take on notes of subtle spice. Blending occurred at the later stages of ageing, with the final blend comprising 56.8% ‘Fay’ fruit and 43.2% S.L.V.