Hand harvesting of our 2001 Merlot occurred in early September from our Jardine vineyard. After being delivered to the winery in half-ton bins, the grapes were destemmed and gently crushed into a temperature controlled stainless steel fermenter. To extract color, tannins and flavors from the skins, we pumped over the must three times a day during heavy fermentation and then once a day until dryness. To preserve the fragile fruit flavors in the young wine, we then carefully watched the temperature, keeping it below 85°F as part of our Merlot fermentation protocol. Upon reaching 0°Brix, the wine was pressed and allowed to settle for a few days in the tank to allow primary fermentation to finish. Next, the wine was racked to barrels to complete malic fermentation. A final racking off the solids was performed before aging the wine for an additional 13 months in oak barrels. Then, to add complexity and structure, we added 24% Cabernet Franc from our Jardine vineyard. After blending, the wine was filtered gently and bottled.
Enjoy now through 2006.
- Color: Medium cherry red
- Aroma: Intense fruit flavors with a hint of toasted oak
- Taste: Sweet fruit combined with very soft tannins, medium body