Sirita Merlot 2001
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The amount of Taransaud oak that went into this wine has increased over the previous year becoming nearly 50% of the new oak. This is the finest oak for aging Bordeaux varietals, and is found in some of the top California wines. The wood flavors are integrated into the fruit and help the wine to develop in a classical manner. This is the first vintage of Merlot for me from this vineyard. I located it thanks to Randy Lewis, of Lewis Cellars, who had used it up to this year for his reserve Merlot program. The 2001 vintage was relatively even and moderate, allowing the grapes to develop complex flavors, though we dropped a little fruit around veraison due to a temporary cool spell.
The wine is bolder and denser than most California Merlots and can be appreciated with steak, roast beef, venison, spareribs and other robust meats. The vintage of 2001 yielded around 560 cases of Merlot.
Larry has purchased grapes from a number of outstanding sources in the Napa valley, from sites on Mount Veeder, Oakville, Spring Mountain, Napa and St. Helena. His growers have included David Abreu, Jaeger Vineyards and the Garvey Family of Flora Springs. He supervises the harvest of his fruit, the decision of when and what to pick being the most crucial decision of the year, and oversees every aspect of the fermentation, aging and assemblage of the wines bearing his daughter's name.
Despite his extensive list of accomplishments in the restaurant and wine industry, including an award for the International Best Sommelier in French Wines and Spirits won in Paris, Larry is firmly dedicated to the proposition that wine should be enjoyed with friends and family in a non-intimidating environment. He attributes this to his own upbringing in which he was encouraged to enjoy wine with food. None of the wines currently available have been fined or filtered.
As Napa Valley’s third most planted grape, Napa Valley Merlot shows time and time again its potential to produce exceptional results. Napa’s vaunted combination of climate, soil and the human factor of winemaking expertise lead to big, ripe, cellar-worthy and world-class versions.
Whether made by itself in single varietal bottlings or as an important role in Bordeaux Blends, Merlot continues a prominent role in this famous region. While Cabernet typically takes the lead role, Merlot’s contribution—even at 10% to 20% or so—is significant indeed. Often described as “the flesh on Cabernet’s bones,” Merlot lends a soft, round and plush character that beautifully complements Cabernet’s linear, full-throttle structure. Its flavors of plums plus subtle herbs and mint also dovetail nicely with Cabernet’s blackberry and cassis.