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20 Ratings
Martin Ray Cabernet Sauvignon Stags Leap District

Wine Details

Wine Description

All contributing lots are fermented in small 4-6 ton open top fermenters with at least thrice daily pump overs for cap management. After the wine has finished fermentation and gone dry, it is allowed to rest on its skins for up to a month before being drained and pressed via the gentle basket press. Aged for 18 months in 70% new French oak.