2001 Merlot, Sonoma County
Vintage
2001
Price
$19
Release Date
March 2004
Appellation
Sonoma County
Vineyards
- Leveroni
- Weinstock
- Sunny Slope
- Lago di Merlo
Download
- Wine Notes [.pdf 92k]
Vintage
2001 may be remembered as a comeback vintage. After cool and late vintages from 98' through 00' we welcomed a warmer, earlier harvest. The growing season began with a late frost that damaged grapes in locations where frost usually isn't a concern. Few vineyards were affected but in those few cases damage was severe. Once over that hurdle the growing season was much improved, bloom saw nearly perfect conditions for fruit set and we had a long warm summer. We began harvesting Sauvignon Blanc, Viognier and a little Chardonnay on August 20th and we were off to races. Like so many harvests 2001 had its ups and downs - a heat spike at the end August and early September drove sugar levels up ahead of flavor development and all varieties were looking like they would ripen at once. Then on the 9th things cooled down through the end of the month which allowed flavors to develop in red varieties and gave time to harvest early reds. On the 1st and 2nd of October the heat came back to push the late reds over the hump. The last lots of grapes were crushed by mid- October to mark the earliest finish since 1997 and with similar quality. Across the board the 2001 vintage produced rich ripe wines with great intensity and structure.
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 2002 a base blend representing about 60% of the final blend was racked, blended and returned to barrel until final assemblage in February 2003 for bottling in March 2003. 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 .56, pH 3.7, Residual sugar .03.
Tasting Notes
This 2001 version is one of the best ever from Benziger. It is supple, rich, and very well balanced, combining accessibility with complexity; a full bodied wine tasting of ripe berries and plums, with overtones of toast and spicy oak. It has a long, smooth finish. Enjoy with vegetable lasagne, roast rabbit, venison terrine, meatloaf, steak, or lamb stew. Terry Nolan, Winemaker