Last red from Kale Anderson's personal wine project, Kale Wines. Darker ruby red than the Home Run Cuvée with some purplish hues. This bottle was tasted over four days and it was needed. Day one (92): Nose was tight with slight heat and back end of berries (both red and dark, more dark thou) with some dark plums. You could easily see this is a super extracted wine. Plush with dark dark fruits, creme de cassis, and some light baking spices. No heat on the palate. Heavy tannins (8/10) and full bodied with a super long finish. Day two (93+): Still a little bit of heat on the nose. Still crazy powerful on the palate, huge punch of baking spices, caramel and vanilla. Still needs time to fully integrate. Day three and four (96): Heat has dissipated on the nose but still loaded with the dark fruits and spices. The palates complexity definitely started to show, slight spiciness, and lots of dark cocoa espresso beans. So delicious, voluptuous and stunning. We could sit and drink this wine all day. Stunning value and we might have to try and grab some.

The Stagecoach Vineyard spans across one portion of Napa Valley that crosses Pritchard Hill, Napa Valley and Atlas Peak. The vines used in this bottling are from the C2C and C2B blocks in the Pritchard Hill region of Stagecoach Vineyards. Both the Syrah and Grenache sourced are Alban clones planted at an elevation of around 1500'. The soils are red Hambright complexes with Guenoc outcroppings. Hambright soil complexes are very shallow and drain well. Guenoc outcroppings mean that there is some soil/rock composition similar to the soil and rocks from the Guenoc Valley AVA just north of Calistoga. These vines also produce very low yields and resulted in extremely small black berries with intense flavors.

This specific bottling is a blend of 75% Syrah and 25% Grenache. The Syrah was destemmed and gravity fed into an open top stainless steel fermentor and then saignée before the Grenache is added. Only native yeast was used. Gentle pushdowns were used to extract prior to dry co-fermentation. Aged without racking for 23 months in used Taransaud French oak barrels. Unfined and unfiltered. Only 337 cases produced.

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