|
Merlot is a variety
that really shows off the climate of our Southern Monterey
vineyard. The growing season of 2005 was a year with plenty
of rain and mild temperatures that helped the vines set a
beautiful crop. The moderate heat during the early summer
kept the fruit developing at optimum pace. When the summer
heat cooled down at the end of August, Merlot
was just a few brix away from perfect ripeness. We watched
and tasted the fruit with patience until harvest day.
Our winery received
the Merlot and crushed it in the cool of the morning. We cold
soaked the fruit for 48 hours. The fermentation lasted 6 days
and we pressed off at 5 brix to tank to finish fermentation.
This is done to avoid extracting the hash tannins into the
new wine. The wine was then French oak aged for 12 months
to add a toasty nuance. The first response of the staff was
the fragrance and softness of this wine, and as maloactic
completed, we knew we had a gem.
The wine starts in
the palate with an aromatic fruit bouquet, that has the characteristic
spice of Merlot fruit. Soft in the middle palate, the silky
tannins and delicate balance of acidity and oak make this
wine a treat. The flavors of blueberry with the fragrance
of rose petals balance this elegant Merlot. To pair this wine
seek lighter sauces. Baked chicken with rosemary, or an herbed
pork loin with wild rice. This wine will show gracefully with
all of your lighter creations. Enjoy.
|
