Winemaker Notes

The grapes originated from our estate property in Dry Creek Valley. Harvest dates were September 12, 13 and 14, 2004. Sugar at harvest was 25.0 degrees brix; ph was 3.31. The wine was fermented in a combination of temperature controlled, stainless steel tanks and open top fermenters. The tanks were pumped over twice a day and the fermenters punched down three times each day. After malolactic fermentation the new wine was racked to 60 gallon American and French oak barrels and aged for 14 months. After a light filtration, the total production of approximately 857 cases was bottled on May 20, 2006.

Tasting Notes

Our 2004 Merlot begins with a nose of gun flint and black pepper. Flavors are of blackberry and black cherry, with considerable notes of spice and a touch of vanilla. The wine has a dark ruby color and exhibits medium body with fine tannins.

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