Vineyard lots were hand harvested and aged separately then blended prior to bottling. We cold soak the grapes for four days at 45F and then fermentation at 83F. Long skin contact for four weeks for heightened varietal complexity and natural softening of tannins. Two years of barrel aging in French and American oak barrels, with periodic racking and gentle aeration allowed this Merlot to develop its fullest varietal character. In the nose you will discover a blend of dark chocolate, cherries, spices and subtle cigar box. This Merlot possesses the complexity to be enjoyed now, on its own or with a variety of red meats and cheeses |