Shafer TD-9 Red 2015

Wi n e m a k e rs Co m m e n t s
Vibrant, complex aromas of ripe red and black fruit, lavender, and herbs fill the glass followed by
pure, energetic flavors of dried cherry, blackberry, strawberry, licorice, and cocoa all pulled together
with wet slate minerality, clean acidity, and the ripe, seamless tannins that are the hallmarks of
this vintage.
El i a s Fe r n a n d e z
Sh afe r Vi n e ya r d s
Shafer Vineyards is a 30,000 case winery in Napa Valleys Stags Leap District managed by the
father and son team of John and Doug Shafer. The Shafer family owns and farms 200 acres of
vineyards, sources for Shafers Cabernet Sauvignon, Chardonnay, Malbec, Merlot, Petite Sirah,
and Syrah.

TD-9 is a proprietary blend that celebrates a bold move. In 1973, in the space of a few months, John Shafer went from riding morning commuter
trains in Chicago to teaching himself to drive a TD-9 tractor in our Napa Valley vineyard. Hed never grown grapes or made wine in his life. That
spirit of risk-taking and adventure still guides Shafer today and inspired the creation of this new wine.
Release Date September 1, 2017
Vineyard Locations Stags Leap District, Yountville, and a vineyard in the foothills of the Vaca Mountains just south of
Stags Leap District
2015 Growing Season This was another in a string of warm, sunny vintages from spring through early autumn. The
consistency of daytime heat and evening coolness created a model growing season in which we
harvested fruit with abundant color and concentration, along with enticing, rich aromatics.
Varietal Composition 56% Merlot, 28% Cabernet Sauvignon, 16% Malbec
Brix at Harvest 23.5° 25.5°
Cooperage 20 months in 60-gallon French oak barrels (100% new: Allier and Tronçais)
Alcohol 15.3%

Region Description

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.