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Freemark Abbey Napa Valley Merlot 2008

Merlot from Napa Valley, California
  • WE94
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Winemaker Notes

The color is a deep and rich ruby-garnet. With integrated spicy sweet oak, there are layers of flavor composed of black cherry, black currant, plum, mincemeat, juniper berry, mushroom, vanilla and dark chocolate, with an underlining complexity of leather and tobacco. The entry and finish arevery smooth with integrated fruit resembling black cherry and a rich dark currant syrup. With an extended length of flavor that is very pleasant, thiswine is very inviting... you can't stop with just one glass!

Blend: 79.3% Merlot, 8.6% Cabernet Sauvignon, 4.4% Petit Verdot, 3.3% Malbec, 2.6% Petite Sirah, 1.8% Cabernet Franc.

Critical Acclaim

WE 94
Wine Enthusiast

A very successful vintage for Freemark Abbey's wines overall, and this young, intensely concentrated Merlot is a star of the year. Quite Tannic now, with delineated blackberry, cherry cassis, cola and spice flavors, its best years are ahead. Cellar this impressive wine for 4-6 years.

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Freemark Abbey

Freemark Abbey

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Freemark Abbey, , California
Freemark Abbey
The history of Freemark Abbey began in 1886, when Josephine Marlin Tychson became the first woman to build and operate a winery in California. The historic site where Josephine's winery, Tychson Cellars, once stood is now known as Freemark Abbey.

Josephine, a native of San Lorenzo, California and her husband, John Tychson, a Danish immigrant, moved to St. Helena in 1881. For $8,500, they purchased 147 acres north of St. Helena, which later became known as "Tychson Hill".

Shortly after her husband's untimely death, Josephine began construction of a fifty square foot redwood winery which would grow to hold a capacity of about 30,000 gallons. In addition, she hired Nils Larsen, an experienced vintner, as her foreman. Josephine successfully produced wine for the next eight years and then sold the winery to Larsen in 1894. In turn, Larsen leased the winery to Antonio Forni, a good friend of Josephine's. Forni later purchased the property in 1898. Forni is responsible for building a new winery on the old site of the Tychson structure.

In the years that followed, Freemark Abbey went through a period of several different owners until 1966, when a group of partners purchased the winery. In 1993, Winemaker Ted Edwards became a partner. Edwards assumed the role of managing partner in addition to maintaining the responsibilities he has held as winemaker since 1985.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

RGL45008330_2008 Item# 109373

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