Winemaker Notes
Food Recommendation: This is a very versatile wine that matches well with nearly every food, except the lightest fish or fowl. Especially good with lamb, roast, grilled beef, full-flavored red sauces and homey dishes like sausages and polenta.
Winemaker's Notes: The 2001 growing season was unusual because the normal gentle spring rains and cool weather were interrupted by a very warm week that made a meager set of the cluster flowers known as "shatter". This natural thinning and yield lessening by natural causes allowed greater flavor concentration in the remaining grapes. The autumn ripening was very moderate and mild.
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.