This Merlot offers notes of raspberry croissant, red currants, cocoa powder, and layers of graphite. The palate showcases fine, firm tannins — alongside chocolate cherry lollipop, red plums, dried goji berries, and toasted brioche. It is supple in texture and shows attractive depth on the finish.
2019 was a long, ideal growing season for our Napa Valley Merlot grapes. Bud break occurred from late March through April, and this long owering period gave way to a healthy set of uniform grape clusers. Summer was quite warm and long, followed by a cooling eect near the end of the season and into Fall.
Upon hand harvesting in the early morning hours, the grapes were carefully destemmed and sent to tank for a whole-berry fermentation. e grapes were cold soaked in tank at 45°F for 4-7 days, allowing for increased color, aroma and avor extraction. After inoculation with a select yeast, the grape must (juice, skins and seeds) fermented at 82°F, which allowed for a hot extraction on the skins. For fermentation cap management, the juice was pumped over the skins two times each day, wetting the cap evenly for a nice healthy fermentation. After fermentation and pressing, the wine was aged in 35% new French oak and 65% neutral oak for 20 months before bottling.
Pairs well with beef, lamb, and veal dishes.