The Chap Shiraz / Cabernet

Components of the 2013 Mr. Riggs The Chap were fermented in traditional open fermenters, and following pressing, finished their fermentation in oak; approximately 80% was French and the balance American, 35% of which was new oak. Vineyard parcels were kept separate during fermentation and maturation and were blended three months prior to bottling. With 22 months in barrel the wine was then bottle aged and released when near its prime. The wine is fine, elegant, stylish and structured akin to what was once known as “claret”.