Cakebread Cellars Merlot Napa Valley
80 Ratings
Detail
80 Ratings
Cakebread Cellars Merlot Napa Valley

Wine Details

Varietal

Merlot

Style

Red

Wine Description

(From «nv» Vintage) Our Napa Valley Chardonnay offers fresh, lovely pear and ripe Granny Smith apple aromas with supporting mineral, baked bread and baking spice scents. Full and richly textured on the palate, the citrusy crisp, spiced-apple and pear flavors are enriched by yeast and toasty oak tones that extend into a very long, rich, minerally finish. Youthfully compact, with superb structure and an ideal balance of fresh fruit, acid and wood tones, this beautiful Napa Valley Chardonnay, one of Cakebread's very best, should develop in the bottle for another 3 to 5 years.

Winemaker's Notes

The grapes are hand harvested, destemmed and crushed, and each vineyard lot is maintained separately. Before initiating fermentation, the must and skins are soaked at cool temperatures. Cold-soaking intensifies both the color and flavors of the finished wine. Fermentation is then set off with selected yeasts in temperature-controlled stainless steel tanks and lasts for a period of six to seven days. During the initial stages of fermentation, the must is aerated by draining the wine from the fermenters and then returning it, a process called "rack and return." This stimulates the production of phenolic compounds which smooth and soften the tannins. These two techniques yield a wine of deep, full color and excellent fresh, fruity varietal flavors without harsh tannins.

Following completion of the alcoholic fermentation, the wine is pressed from the skins and returned to stainless steel tanks for full malolactic fermentation. It is then racked into French oak barrels, roughly half of which are new and the balance of one and two years' use, for approximately eighteen months depending on the vintage.

Varietal

Merlot

Style

Red

The grapes are hand harvested, destemmed and crushed, and each vineyard lot is maintained separately. Before initiating fermentation, the must and skins are soaked at cool temperatures. Cold-soaking intensifies both the color and flavors of the finished wine. Fermentation is then set off with selected yeasts in temperature-controlled stainless steel tanks and lasts for a period of six to seven days. During the initial stages of fermentation, the must is aerated by draining the wine from the fermenters and then returning it, a process called "rack and return." This stimulates the production of phenolic compounds which smooth and soften the tannins. These two techniques yield a wine of deep, full color and excellent fresh, fruity varietal flavors without harsh tannins.

Following completion of the alcoholic fermentation, the wine is pressed from the skins and returned to stainless steel tanks for full malolactic fermentation. It is then racked into French oak barrels, roughly half of which are new and the balance of one and two years' use, for approximately eighteen months depending on the vintage.

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    Light, delicate flavor Sweet Peachy

    about 4 years
Expert Reviews
Read all 5 expert reviews
  • Connoisseurs' Guide to California Wines
    (From 2001 Vintage) Rating: 85/100 - As reviewed by Connoisseurs' Guide to California Wines on Mar-06
  • Wine Spectator
    (From 2001 Vintage) Rating: 87/100 - As reviewed by Wine Spectator on 06/30/04
  • Connoisseurs' Guide to California Wines
    (From 2002 Vintage) Rating: 88/100 - As reviewed by Connoisseurs' Guide to California Wines on Nov-06
  • Wine Spectator
    (From 2002 Vintage) Rating: 85/100 - As reviewed by Wine Spectator on 10/15/05
  • Wine Enthusiast
    (From 2002 Vintage) Rating: 91/100 - As reviewed by Wine Enthusiast