Slaughterhouse Cellars is a relatively new Rutherford winery that was established in 1997. Owners David and Margo Slaby immediately had to replant their vines because of a new outbreak of phylloxera.
For years, UC Davis advised grape growers to use the AxR-1 rootstocks to protect against this pest. But in the 1990s, the phylloxera louse evolved and was infesting AxR-1 roots throughout California. David and Margo had just settled on their vineyard home when the damage started to occur.
Although this second outbreak of phylloxera was destructive and expensive, in many ways it was a blessing in disguise. The Slabys were able to carefully match clones with rootstocks in their new vineyard.
Slaughterhouse Cellars sits on a 1.37 acre estate vineyard that is planted with Cabernet Sauvignon and Cabernet Franc. The first commercial harvest was in 2002, and yielded about 4 tons per acre. The winery gets its name from an old slaughterhouse that sits on the property. 2004 was the first vintage made by David and Margo Slaby. They produce two different Cabs.