Aromas of black cherry and black current are balanced with oak, spice, nutmeg, and vanilla. Bright fruit flavors dominate in the mouth with a lively acidity and moderate but smooth tannins. This Merlot is complex and layered and displays the intensity that can be developed in Washington State. While soft and approachable for near-term enjoyment, the subtle structural tannins and acid backbone give this wine excellent potential for aging. It is a splendid match for rich meats, dark red pasta sauces, smoked grilled salmon and is beautifully matched with Cajun or spicy oriental foods!
This 2004 vintage Merlot is a worthy successor to our award winning 2003. The aromas of black
cherries and red currants dominate the nose. There is a good dose of medium toasted
European oak barrels. You see a great vintage in the 2004 with moderate tannins and good
acid. This wine drinks great now and has some punch worthy of 5-8 years aging.
Vineyards and Growing Season:
The 2004 growing season was hot with deep ripening fruit that gave us wines of good color,
structure and depth. This is a wine with good weight on the pallet. My winemaking philosophy
remains constant as I blend the great characteristics of various vineyard sources to develop the
best wine in the bottle.
Bordeaux yeast was used at a Max fermentation of 88 degrees F
Pump-overs 2 to 3 times daily until fermented to dryness
Aged in both American and European oak barrels- Medium Heavy Toast