Not your mother-in-law’s merlot! 100% merlot. Fermented with a mixture of native and selected yeast & aged in 50% new American Oak. Blackberry, plum, red currant, bay laurel and chocolate.
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The 2013 Merlot was produced from grapes grown on a self-rooted, dry-farmed vineyard in the Zayante area of the Santa Cruz Mountains. The fruit was destemmed into two, half-ton open top fermenters. One fermentation was inoculated with yeast and the second was allowed to ferment with native/ambient yeast. The cap was punched down into the must by hand one to three times a day throughout the 12 day fermentations. Free run was separated from the pressed skins. The wine was kept separate by fermentation method (inoculated vs. native) throughout a 21 month barrel aging process until bottling.