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Flat front label of wine

Ravenswood Sangiacomo Merlot 2000

Merlot from Sonoma County, California
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    Winemaker Notes

    Ravenswood's Sangiacomo Vineyard Merlot comes from the old Kiser Ranch block in the Carneros portion of Sonoma Valley. This block, formerly 13-year-old Riesling vines, was budded to Merlot in 1987. The soil is shallow gravel and clay-loam, which is ideal for Merlot. There is a movable wire single curtain trellis which prevents the leaf canopy from casting too much shade on the fruit. In addition, the Sangiacomos thin leaves around the maturing grapes to increase the flavor and color content of the Merlot. The combination of soil, trellising and leaf pulling, along with the cool Carneros climate, produces some of the most delicious Merlot in California.

    Our Sangiacomo Merlot is fermented with its native yeast and allowed to reach temperatures of about 85°F. The juice stays in contact with skins for 18-24 days to develop as much flavor intensity as possible and is aged in French oak for about 16 months and bottled with a minimum of cellar treatment.

    These wines have delicious, sweet, black cherry and pomegranate scents mingling with odors of smoke, dried fine herbs and allspice. They are rich on the palate with generous flavor and great structure from mature fruit and soft tannins.

    Critical Acclaim

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    Ravenswood, Sonoma County, California
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    Fueled initially by the inspiration and winemaking skills of Joel Peterson, aided and abetted by his business partner W. Reed Foster, Ravenswood winery has been dedicated to top quality, hand-crafted wine since the first crush in 1976. Every Ravenswood wine carries a unique vintage and vineyard identity in addition to the intense powerful – gothic – character with which the winery has come to be associated.

    A key to Ravenswood’s success is their long-standing relationships with over 60 independent grape growers. Vineyards are chosen for their location, age, yield and special flavor characteristics. At Ravenswood, they are devoted to working with growers who share their philosophy about high quality.

    Ravenswood Vineyard Designate wines are made employing what Joel Peterson refers to as “stubborn and impractical” Old World enological practices. Wines are fermented in small wooden tanks using wild, natural yeasts and punched down by hand three to five times per day. The wines are characterized by intense, spicy aromas supported by rich, berry flavors and long, clean finishes.

    CVI782272_2000 Item# 55565