| Vintage: | 2005 |
| Wine Type: | Medium Red Wine |
| Varietal: | Merlot |
| Appellation: | Sonoma Valley |
| Harvest Date: | October 1, 2005 |
| Residual Sugar: | 0.2% |
| Alcohol %: | 14.3% |
Tasting Notes:
Rich ruby in color, the wine has ripe fruit reminiscent of black cherry bramble. Notes of clove and allspice plus hints of toasty oak and vanilla play through the wine’s enticing aroma. On the pallet the wine is full bodied with flavors of ripe black berries and soft, supple fine grained tannins. The finish is long and lingering making it a pleasure to drink now but will be enhanced through further cellar aging.
Awards:
Bronze Medal - 2008 San Francisco International Wine Competition
Vineyard Notes:
Bud break was early this year. However there were late rains that continued into April, May and even June which slowed the onset of bloom. Because the soil moisture was high the vines grew large canopies and vines had to be shoot thinned as well as normal cluster thinning. The crop size was larger than average because the berries were a bit fuller than usual. The summer temperatures were mild and September was abnormally cold. October brought excellent ripening weather which continued into November. This allowed the grapes to have a long ‘hang-time’ with out having sugar spikes that can come from heat waves. As a result of this hang-time the wines have good rich flavors without quite as high an alcohol content as in other vintages.
Production Notes:
92.5% Merlot, 7.5% Cabernet Sauvignon
Merlot Clone 181, Cabernet Clone 337
Winemaker Notes:
Winemaking for these wines combines the best of traditional Bordeaux winemaking and new, modern techniques. The grapes were hand harvested then carefully sorted prior to crushing and destemming. After a cold soaking period the must was fermented with Bordeaux yeast and traditional Bordeaux style screened pump-overs. At the completion of fermentation the wine continued to rest on the skins for an extended maceration to develop richness and complexity. The wine was gently pressed and placed in barrel for malolactic fermentation. The barrels selected were 100% French Oak, 50% were new. The barrels used were all produced by fine Bordeaux coopers that use tight grained, well seasoned oak to handcraft their barrels. The wine was racked several times during aging to develop flavors and integrate tannins.
Food Pairing:
Enjoy this wine with Caesar salad topped with grilled chicken, barbecue ribs (or chicken) or roasted pork loin or lamb.
Production:
344 cased produced
Other Notes:
* Enjoy a 10% savings on all case purchases, including mixed case orders.
