Mourvedre (31%), Grenache (29%), Graciano (26%), and Tempranillo (14%) from Ann Kraemer's Shake Ridge Ranch vineyard in Amador County. This meticulously farmed 42-acre site consists of numerous blocks, each of which has its own unique combination of slope, exposure, aspect and soil mix. In 2018, harvest for El Jaléo began with Tempranillo, followed by Grenache and Mourvedre, with Graciano being the last to pick. The fruit was de-stemmed and fermented separately in half-ton bins until dry. The wine was then pressed to neutral French oak barrels and racked to blend the various components. The final blend is matured in oak until the spring, and further aged in stainless steel before bottling.