Grapes were harvested on September 14 1998 from our Dry Creek Valley Estate property. After crushing the fruit, the juice was fermented in stainless steel tanks with pump-overs twice a day and punch downs three times a day. After malolactic fermentation, the wine is racked to and aged for 18 months in French oak (35% new barrels). After light filtration, total production was 2165 cases.
Aromas of jam, ripe plum and spice lend way to flavors of sweet allspice, plum, cola and berries. This is a medium bodied wine with light tannins and a lingering finish, to enjoy now or age for a number of years.
Appellation: Dry Creek Valley
Alcohol: 14%
Blend: 100% Merlot
Cases produced: 2400
Production: 100% SS Fermentation
Aging: 12 Months, American oak (18% new)
