The mild temperatures allow these grapes to develop bright aromatics and flavors, along with a beautiful natural acidity and elegance. The alluvial soils bring darker fruits to the nose and palate, and give this wine its structure and concentration. The 2018 vintage has a beautiful and complex nose – black cherry, boysenberry jam, plum, and fresh cut flowers come through first, then cardamom, nutmeg, and a touch of cocoa and vanilla enter giving the nose depth and intrigue. The palate too has great depth and complexity – flavors of red cherries, muddled berries, and dried herbs, with a creamy texture and silky tannin complimented by a fresh, vibrant acidity.
94% Merlot 4% Cabernet Sauvignon 2% Malbec
Our Merlot grapes were cold soaked for three to five days before the onset of fermentation. The fermentation was then allowed to reach a maximum temperature of 92 degrees F and pressed off the skins after 8–10 days. The wine was then moved into oak barrels where they underwent malolactic fermentation. Seventy percent of these barrels were new barrels and the balance were once-filled barrels. Ninety percent of our Merlot barrels were French Oak Bordeaux barrels and 10% were American Oak barrels. The coopers used include Sylvain, Taransaud, Nadalie, and Demptos. A touch of Malbec was added to the blend to add depth and weight to the palate. The Merlot was aged for 18 months before bottling.