Harvest is always lengthy at Las Posadas. With the various plantings and elevation changes on the property, winemaker Brad Grimes and the Abreu vineyard management team is able to capture fruit early in the season and wait patiently for the oldest blocks to come in on the last days of harvest. The inversion layer in Napa Valley plays a key role in the signature profile of the Las Posadas wine. The temperatures are more constant in the hills. With the warm mornings and cooler days, the tannins develop an intensity and are easily extracted in the fermentation tank. As Brad explained, "The first pass through Las Posadas always focuses on a small section of Malbec along with the most exposed Cabernet Sauvignon vines. A section of Merlot was combined with more Cabernet Sauvignon and the first Cabernet Franc on October 1. These two opposing fermentations set the tone for harvest showcasing the breadth of character of the vineyard. On October 8, the core Cabernet Franc component took shape—a fermentation that included Petit Verdot and Cabernet Sauvignon. The final three selections on October 16, 17 and 25 all focused on Cabernet Sauvignon, the last being the oldest vines on the property. Blending was critical and included barrels from all of the fermentations. The 2019 Las Posadas is a blend of 57% Cabernet Sauvignon, 26% Cabernet Franc, 9% Petit Verdot, 4% Merlot and 4% Malbec. Sauvignon, 19% Cabernet Franc, 17% Petit Verdot and 9% Merlot." 350 cases were produced.