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2002 Merlot, Sonoma County

Vintage

Vintage 2002 started wet, even before the calendar said it was 2002 - we almost had our seasonal average of rain before the New Year - with January and February being unusually dry and typically cold. We had light rain at the end of March that slowed down budbreak but without causing any major problems. Unsettled weather through spring kept things interesting. More cool weather in May extended bloom, which could have caused uneven ripening. At the end of May we were about two weeks behind 2001. Veraison began in late July, later than average, but earlier than 1998 and 1999. Moving into the final stages of the growing season we were in pretty good shape considering that our summer had been fairly mild. 2002 was a vintage won in the vineyard, beginning shortly after budbreak with shoot thinning, and on through the season with crop thinning to balance the vines and eliminate any damaged or delayed fruit. This work by our growers allowed us to bring in ripe, uniform, high quality fruit with intense flavors and nice natural acid levels.

Vinification

Fruit from a variety of locations - mountains, hillside, bench and valley floor from Alexander Valley to Carneros - was hand picked, fermented in closed fermenters and pumped over two to three times per day. The fermentations lasted 12 to 20 days at temperatures in the low 80's to low 90's. Wines were aged in American and French oak for at least 15 months. In the summer of 2003 a base blend representing about 60% of the final blend was racked, blended and returned to barrel until final assemblage in February 2005 for bottling in June 2005. This selection process allows the wine to marry while in the cellar and lengthens the blending process to be sure that only those wines that improve the overall blend are used. Alcohol 13.5%, Total acidity .57, pH 3.68, Residual sugar .03.

Tasting Notes

The red wines from 2002 in northern California are the most "user friendly" since the voluptuous 1997's. They are softly textured, rich in flavor, and moderate in tannins, meaning they are enjoyable virtually upon release. Like this Merlot, which is supple and full-bodied, with generous flavors (cocoa, green olive, toast, cherry, pepper), light oakiness, and along finish. For drinking over the next 2-3 years. Enjoy with braised rabbit with onions, cheese steak, beef tortillas, shish kebabs (leg of lamb with green and red peppers, onions, tomato and potato).

Terry Nolan, Winemaker