After the grapes were put through the crusher/de-stemmer they went to tank for a two day cold soak. The must was inocu-lated with cultured premier rouge yeast, and fermented and pumped over for 12 days at an average of 90 degrees Fahrenheit. The must was pumped over at least three times daily to enhance color, flavor and tannin extraction from the skins. After two rackings, the wine was transferred to 60% new French oak barrels. The wine underwent its own malolactic conversion in the barrel over a 28-month aging period.

This is a Cabernet-lover’s Merlot! It has a beautiful dark ruby red color in the glass. On the nose, a good swirl offers generous aromatics of freshly grated nutmeg, cassis, Shiso leaf and black cherry. It’s definitely not a wimpy Merlot! It’s supple body, gives way to flavors of anise, blueberry compote, with slight clove flavor on the finish. It’s balanced with friendly flavors of red fruits such a plums and freshly dried prunes. Plus, the oaky tannins that create a harmony of flavors that is suitable for sipping and many food pairings. It’s a Merlot not to be missed!