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1999 Merlot, Sonoma County

Vintage

For growing seasons with unique personality, 1999 did not disappoint. Where 1998 could be characterized as cool and wet 1999 will be remembered as cold and dry... sort of. We did see some hot weather but much less than normal. We had good weather for bud- break and bloom that helped insure a good set. Because of the late season, there exists the potential for fruit not to ripen - we employed a number of techniques including; judicious irrigation during the summer to control growth and uniformity and crop thinning after verasion to aid in ripening. As we entered mid September (latest ever), we prayed for heat and got it. Once harvest began in earnest in late September things went very quickly, by October 23rd it was effectively over.

Vinification

The majority of the lots were fermented in closed fermenters and were pumped over two to three times per day. The fermentations lasted 12 to 20 days temperatures from low 80's to low 90's. Wines were aged in American and French oak for at least 15 months. In the summer of 2000 a base blend representing about 60% of the final blend was racked, blended and returned to barrel until final assemblage in March 2001 for bottling in April 2001. This selection process allows the wine to marry while in the cellar and lengthens the blending process to be sure that only that wines that improve the overall blend are used. 3.51 pH, .58 TA, .02 RS, 13.5% alc.

Tasting Notes

Aromas of cherry, black plum and smoke give way to flavors of blackberry, plum, dried herb. The wine shows a rich middle mouthfeel, chalky tannins and a long creamy finish. A harmonious compliment to rich foods, the wine will drink nicely for 2-5 years.