Winemaker Notes
This is a savory, bold and structured wine, with a firm foundation. Hints of dried herbs, along with aromas of deep blackberry and black cherry, are evident along with mineral notes of crushed stone. The flavors are deeply concentrated with black plum, as well as fresh blackberries to match the nose. Freshness and acidity are followed by silky textures and refined, elegant tannins.
Blend: 82% Merlot, 7% Petit Verdot, 6% Syrah, 5% Cabernet Franc
Professional Ratings
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Robert Parker's Wine Advocate
The 2016 Merlot is made from 65% estate-grown fruit, with 50% coming from the Suscol Springs vineyard and 15% from the Cakebread Winery Ranch vineyard. It was aged 17 months in 44% new French oak. Medium to deep garnet-purple colored, it has a softly spoken nose of warm plums, blackberry pie and Black Forest cake with suggestions of menthol, tobacco and cloves. Medium to full-bodied, the palate is gently swathed in soft, plush tannins and has loads of juicy black fruits, lifted with a lively line of freshness and finishing with a minty kick.
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.