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Mietz Cellars Merlot 1999
The fruit was crushed with a warm fermentation (86-90 degrees) in open topped fermenters. It was fermented with wild and cultured yeast. After a 7-10 day fermentation-maceration, the wine was gently pressed and put into 75% French and 25% American oak barrels. This vintage was only aged for 14 months to preserve the fruit and cut down on the woodiness. The wine is unfined and unfiltered.
Tasting Notes : This wine is medium bodied, with a beautiful deep ruby color and mouth filling ripe tannins. In the nose the wine projects sweet-spicy and fruit based aromatics with raspberry. On the palate the feel is mouth filling and concentrated, with an acidity that is persistent. The 1999 merlot exhibits a spectrum of flavors ranging from brown spices to raspberry fruit flavors.
Their approach to wine making lies in the axiom, "Wines are made in the vineyard." We put this axiom to practice when we purchased an old, neglected vineyard in 1978. In working with the old vines we were able to absorb the nature of the terroir.
A major force on the global playing field, California is the world’s fourth largest wine-producing region on the planet and the majority of land under vine here is devoted to red varieties—they cover nearly double the vineyard acreage compared to whites.
While the state’s incredibly diverse terrain and microclimates allow for countless red wine styles, the one factor unifying all California red wine is the abundance of sunshine and a long, consistent growing season, which leads to well-developed and fully ripened fruit.
Sonoma County, nestled between Napa Valley and the Pacific Ocean, claims great variability in geography and microclimates with vineyards climbing up mountains, reaching far into valleys and stretching along some the state’s most dramatic coastlines. Here world-class Pinot Noir is possible from Sonoma’s cooler sites while Zinfandel and Cabernet Sauvignon do well in its warmer locations.
Winemaking in California dates back to the 18th century when Spanish missionaries planted the first wine grapes. But the industry experienced its first boom with the Gold Rush in the last half of the 19th century when miners brought vines to the Sierra Foothills.