The 2023 LADY OF THE DEAD offers up candied black plum, fig and baking spices along with a Mediterranean herb mix and smoked paprika on the nose. Teasing black fruits on the palate portend fun juiciness, and yet there is grip and power with flesh around the edges and dark chocolate in the finish.
"Coming from Napa Valley but including a splash from Paso RObles, the 2023 Lady of the Dead is Based on an eclectic blend of 85% Cabernet Sauvignon, 8% Syrah, and 7% Mourvedre that was raised 19 months in 35% new oak. It offers cassis, juicy blue fruits, chocolate, and peppery herbs on the nose, and it's medium to full-bodied, round, lush, and textured on the palate, with sweet tannins and beautiful purity. There are roughly 697 cases produced, and it's best enjoyed over the coming decade. Drink 2025-2035." – 92 points, Jeb Dunnuck
The grapes for this wine were hand-selected in the vineyards when they were harvested from various blocks at optimum ripeness from September 29 through October 26 and then hand-sorted twice in the winery to make sure only the best reached the fermentation tanks. Once in the tanks, the grapes sat cold for a few days developing color, flavor, and aroma before starting to ferment. The tanks were gently punched down and pumped over for 15 to 19 days to extract all of the color, aroma, and flavor from the grapes, carefully. The juice was drained and skins pressed before being filled into barrels. The wine finished a native malolactic fermentation in the barrels in about two months and was aged for 19 months in small French and Hungarian oak barrels (35% new) and bottled in June 2025 . 85% Napa, 15% Paso
The grapes for this wine were hand-selected in the vineyards when they were harvested from various blocks
at optimum ripeness from September 29 through October 26 and then hand-sorted twice in the winery to
make sure only the best reached the fermentation tanks. Once in the tanks, the grapes sat cold for a few
days developing color, flavor, and aroma before starting to ferment. The tanks were gently punched down
and pumped over for 15 to 19 days to extract all of the color, aroma, and flavor from the grapes, carefully.
The juice was drained and skins pressed before being filled into barrels. The wine finished a native
malolactic fermentation in the barrels in about two months and was aged for 19 months in small French and
Hungarian oak barrels (35% new) and bottled in June 2025 .
85% Napa, 15% Paso
