We harvested these grapes mostly at night to keep them cool. A portion of the fruit was then held in a cold soak for 24 hours before fermentation to maximize the extraction of flavors and color. Fermentation took place at hotter temperatures to further enhance flavor and pigmentation. Wine was racked every two months and aged on oak to complement the natural intensity of the fruit with layers of soft vanilla and sweet aromatics.
We made our Merlot from grapes grown throughout California, mostly in the Central Valley area of Lodi. The 2016 harvest came early but is considered an exceptional year for fruit. Warm temperatures in spring and summer encouraged the grapes to mature and develop full flavor characteristics and intense color. Rich, balanced and structured, this is one of the best vintages in recent years.