We destemmed the grapes, but did not crush them. After cold soaking the grapes for two days, we added a selection of yeast to start fermentation. Careful monitoring of the fermentation, careful separation of the wine from the skins, natural clarification by gravity and age-old Bordeaux techniques that allow development for a year and a half, produced a wine that is elegant yet powerfully rich. We crafted this wine to be reflective of the vintage, varietal and this famed subappellation of Napa Valley.
Our Carneros Merlot has a pleasing rich ruby red color. Spiced apple, exotic plum, green tea and suede leather round out the nose. The flavors are bold, bright and varietally distinctive. This pure Merlot has "the right stuff."