VINEYARDS & TERROIRS
Yolo Vineyards. The Merlot was planted in 1994 on a hillside vineyard with southern sun exposure in gravelly loam soil. The vines are trellised in the single cordon training system, with traditional spacing between plants, and are farmed sustainably.
The grapes are crushed and de-stemmed. Primary fermentation lasts for two weeks, during which time the must macerates with the skins and undergoes manual punch-downs three times per day. After malolactic fermentation, the wine is racked into tank to settle for two months and then moved into barrel, where it ages for 18 months in third-year barrels. The Merlot is bottled unfined and lightly filtered before release.
TASTING NOTES & PAIRING SUGGESTIONS
Garnet red and bursting with notes of plum, cherry, mixed berries, baking spices and subtle notes of vanilla, this medium-to-full bodied Merlot is full of character. Its finely integrated tannins offer enough structure to stand up to a hearty piece of protein like burgers, steaks, or kebabs.