Grapes for our 2010 California Merlot were gently destemmed, resulting in some whole berries. The must was fermented in a combination of cone sweep, rotary and upright fermenters at a maximum temperature of 85˚F for five to seven days before undergoing malolactic fermentation.
Wine Buyer(2006 Vintage) Luscious fruit flavors of black cherry and blackberry. These primary flavors are augmented with secondary flavors of vanilla, toasty oak and spices including clove and nutmeg. The addition of complementary varietals contributes to a velvety mouth feel and lingering, smooth finish. This wine is at its best if enjoyed within a year of release, but should be able to age in the bottle for up to three years. October 2009