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The greatest of the Raphael wines, only the ripest, most concentrated grapes of the vintage go into the production of the Merlot. It is produced only in years where the grapes achieve optimum ripeness. Every cluster is individually selected by hand and inspected twice before being added to the fermenting vats. The summer following harvest, each barrel of the new wine is carefully tasted and evaluated to determine if it is worthy of going into the Merlot.
As in a traditional Bordeaux style wine, Raphael Merlot may also contain varying quantities of Cabernet Franc, Cabernet Sauvignon, Malbec, or Petit Verdot, but it always remains at least 80% Merlot. The selection process is extremely rigorous and yields a second wine of the same pedigree but somewhat lighter and quicker to mature.
