When you see a less-expensive, but hard-to-find wine from a vineyard known for high-end wines, that wine will usually be a second pressing. If a first pressing yields 100 gallons of juice, the second pressing will yield maybe 10, hence the “hard-to-find.” The characteristic of a second pressing is that it tastes “juicier” due to the crushed, green insides of the seeds and stems. “Mascot” is a blend of the second pressing of Promontory, BOND, and Harlan Estate. Likewise, “1858” from Caymus is probably a second pressing. Our buddy Tucker taught us this last week when he noticed our favorite red wines were almost always second pressings.