Under the supervision of winemaker Alison Doran, our field crew carefully pruned and groomed each vine to yield the best fruit possible. We hand picked and sorted each cluster on the day of harvest and delivered the fruit to the crush pad within hours of harvest. Following a four day cold soak, we carefully controlled the yeast fermentation to ensure the wine was completely dry. After the initial fermentation, the wine was kept in contact with the skins and pulp and a second fermentation, a bacterial process, was induced to generate softness and viscosity. The new wine was placed in an assortment of the best quality French and American oak barrels. Our procedures require very gentle handling of the wine from vineyard to bottle, a process we consider vital to our standard of quality. A dollop of Petite Sirah was introduced to add to the wine’s complexity.
Dark and inky in color, this wine has a rich nose of spice, smoke and cherry fruit. Typical of our delectable Merlots, the vineyard specific taste hints of full, creamy, primary black fruit. A light spiciness is infused from bay trees growing to the west of the vineyard. The tannins are like an iron fist in a velvet glove, but irresistibly soft, finishing long and full on the palette. Drink over the next five years.