Winemaker Notes
A dry winter and a warm, dry spring initiated an early start to the 2007 growing season in Napa Valley. The weather unfolded with mild temperatures and a single heat spike in early September. The Merlot grapes were gently destemmed and crushed, followed by a cold soak for up to five days. After primary fermentation, the wine completed malolactic fermentation and was aged for 21 months in a combination of new and used French oak barrels.
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.