Winemaker Notes
The Urban Legend Cellars '13 Merlot is just that: a classic with rich red raspberry jam and berry fruit, baking spice, and toast with a hint of tobacco on the finish. Tannins are soft, round, and elegant, complemented by just a tiny touch of oak.
Merlot is perfection for roast meats--beef, veal, or lamb, especially when cooked with thyme or rosemary--but can turn a juicy burger into a special event. Don’t forget the roast vegetables; Merlot’s bright fruit is a lovely complement to carmelized veggies of any sort.
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.