Our wines

Our Wines

Unfiltered Merlot 2012

$69.00
$69.00
|
The aromas of this delectable Merlot are redolent of ripe blueberries and Satsuma plums with hints of violet, mocha and mint. Dark, plush and savory with black fruit flavors, it is richly textured with a firm structure. The long finish is round and warm with toasted cedar, mocha and roasted coffee bean flavors.

Unfiltered Merlot 2012

$69.00
$69.00
|
The aromas of this delectable Merlot are redolent of ripe blueberries and Satsuma plums with hints of violet, mocha and mint. Dark, plush and savory with black fruit flavors, it is richly textured with a firm structure. The long finish is round and warm with toasted cedar, mocha and roasted coffee bean flavors.
Availability:
  • In Stock

Attributes

  • Style

    Red

Description

The aromas of this delectable Merlot are redolent of ripe blueberries and Satsuma plums with hints of violet, mocha and mint. Dark, plush and savory with black fruit flavors, it is richly textured with a firm structure. The long finish is round and warm with toasted cedar, mocha and roasted coffee bean flavors.

Details

VINEYARD

Our Merlot is harvested from the Newton estate on the hillsides of Spring Mountain. Comprised of 112 unique blocks, the vineyards are intertwined with lushly forested terrain creating distinct microclimates, perfect for producing wonderful complexity in the resultant wine.

VINTAGE CONDITIONS

The 2012 growing season was ideal in every way. Gentle winter rains left just enough ground water for the vines to establish a moderate canopy that allowed just the right amount of sunlight to reach each cluster. Moderate daytime temperatures and cool nights from spring to late summer resulted in slow maturation, allowing the fruit to develop superb complexity while retaining bright acidity.

VINIFICATION

Once harvested, our Merlot grapes are sorted using an optical sorter that inspects individual berries to ensure uniform, perfect ripeness. The juice then undergoes three to five days of a cold soak followed by eight to 10 days of fermentation using native yeasts. The wine then rested on the skins for a week longer to develop additional complexity before pressing and aging for 16 months in 40% new French oak barrels.