Winemaker Notes
Rose petal red. Blackcurrant syrup, slow cooked brisket, cumin and pepper with light floral notes of violet and chamomile. Sweet and tart with a fruit-forward attack of black cherry, plum and pomegranate. Density without heaviness and rounded tannins. Juicy and seamless finish that lingers.
Pair with roasted duck peking style with hoisin sauce or grilled lamb with chimichurri sauce.
Blend: 81.7% Merlot, 14.9% Cabernet Franc, 3.4% Petit Verdot
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.