2016 Merlot


Napa Valley

Napa Valley Merlot


Napa Valley

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Red ruby color, our merlot expresses red and blue fruits, composed of dried cherries, ripe strawberry, blue berry cobbler, fruit cake, red raspberry jam, and plum. A very pleasant complexity includes baking spice, leather, milk chocolate and arugula. The spicy oak is very well integrated. Entry and finish are very smooth, with fruit resembling cherry and plum nuances. The merlot has a good overall balance of fruit, body, and tannin, with a long fruitful finish.


Vintage 2016
Varietal Merlot
Harvest Date 9/24 to 9/29
Acid 0.68g/L
pH 3.41
Aging 14 months in French oak barrels
Bottling Date March 2018
Alcohol % 14.5%

Vineyard Notes

Keyes Vineyard—(87.5%) Located near the town of Angwin, at roughly 1,850 ft. elevation, this Howell Mountain vineyard sits adjacent to the Las Posadas State Forest, well above the marine layer, and with warm afternoon sun exposure. The summer days range from 55 to 90 degrees, with cool nights preserving the acidity. The mountainous soil is predominantly volcanic, shallow with low fertility, and producing merlot that expresses dark fruits like blackberry and dark currant, with a distinct minerality.


Calistoga Vineyard—(6.1%) The soil is a gravelly clay-silt loam, in a fairly warm region of northern Napa Valley. The wines are typically red fruit driven, like dark cherry.


Red Barn Vineyard—Rutherford (4.1%) Located in the heart of the Rutherford Appellation, this vineyard is a mosaic of creek beds. The Napa River and Conn Creek have traversed this vineyard throughout history, leaving gravely loams and ancient creek beds. The fruit is soft, with cherry, plum, rhubarb and arugula.


Herrick II—Yountville (2.1%) located in the heart of the Yountville Appellation, west of the Napa River. The soil is alluvial rich clay loam, producing grapes with typical varietal character flavors of dark plum, cherry and arugula.


Lower Cardinale Vineyard—Oakville (.2%) Predominantly a rich clay loam that supports healthy vineyards. The wines express flavors of dark cherry and rhubarb.

Production Notes

After a five day cold soak, the fermentation was in stainless steel tanks at 75-86 deg for 10-28 days skin contact, averaging 21.5 days.

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