Winemaker Notes
Deep purple-ruby. Blue fruit, soft oak, and pretty herbal accents are followed by brighter cola, dried herbs, raisin and spice. Medium-bodied with a nice mid-palate and moderate, fine-grained tannins. Finishes with spice and a touch of lifting acidity.
A gentle and easy-going red wine with enough structure to pair with meatloaf, grilled flank or skirt steak, or a filet mignon, especially one with a meaty, reduced sauce.
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.