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Vineyards: Fruit for the 2007 Central Coast Merlot is sourced from the Clos LaChance Estate Vineyard in San Martin. The 150-acre Estate Vineyard was planted in 1999. Nearly 20 varietals were planted, along with 60 separate clones—providing the winemaker with a spice-rack of blending wines. Hot sunny days throughout the growing season, coupled with cool ocean breezes in the evenings, allow for increased grape hang-time, and the further development of flavors and complexities. Computerized vineyard maintenance and data recording systems (weather stations, leaf and soil sensors, automated irrigation and fertigation) were also installed. Winemaking: The grapes were hand-harvested, hand-sorted and de-stemmed to closed top tanks to cold-soak for 24 hours. The must was inoculated and pumped over twice daily at the beginning and end of fermentation. Pumpovers were implemented four times per day at peak fermentation, therefore increasing color and intensity of flavors. Once complete, the wine was pressed off the skins and barrel aged for 12 months in 15% new French oak and 10% new American oak. Tasting Notes: A dark ruby red with a slightly lighter rim. Aromas of cocoa, dried cherries, tobacco. Notes of dill and a touch of vanilla. Fresh black cherry combined with a bit of rhubarb tanginess on the entry. The dill resonates through the mouth with a touch of vanilla. The finish is lengthy with mouthwatering acids and balanced tannins. Technical Data: Appellation: Central Coast Harvest Dates: September 13-November 9 Bottling Dates: Feb. 4-5, March 16-18, 2009 Harvest Dates: April1-2, 2008 Blend: 76% Merlot, 22% Cabernet Franc, 1.5% Cabernet Sauvignon, 0.5% Malbec Release Date: February 2010 Alcohol: 13.5% PH: 3.50 TA: 0.60g/100ml Total Cases: 4,900 Clos LaChance is a Family-Owned and Operated Winery Located in California’s Northern Central Coast.