The Merlot was handpicked and delivered to the winery. The grapes were de-stemmed and sorted, then pumped into tanks for a 5-day cold soak at 50 degrees. When the fermentation began, we pumped the tank over twice per day. The native yeast fermentation lasted for approximately 14 days.? The free run was drained from the tank overnight. The wine was barreled down into 55% new French oak; the balance was put into once-used French oak barrels. Malolactic fermentation occurred naturally in the barrel. The wine was aged for 24 months and bottled unfiltered.
Each vintage seems to top the previous one. This right bank inspired wine jumps out of the glass with expressive aromatics of blueberry, espresso, and oak spice. The wine is rich and concentrated, yet balanced and elegant. The palate is focused with dark red fruits, spice and blueberry. The balanced acid profile builds up to a firm and somewhat reluctant finish.