Home /
-->
2004 Napa Valley Merlot
February 4, 2007 by David
Filed under Merlot, Winemaker Notes
Podcast: Play in new window | Download
“It’s funny how 2004 was the polar opposite of 2003, and yet the quality and consistency of the terroir really comes through in both vintages…” comments Winemaker Geoff Gorsuch. While the 2003 vintage was late to ripen, 2004 got off to a jack-rabbit start with a false summer in March and never let up, ending with one of the earliest harvests in memory. “…yields were down a bit, but the fruit was gorgeous. This has all the richness and elegance I look for in Merlot.”
Winemaker Notes
The Merlot was gently crushed and allowed a few days “cold soak” before the fermentation to increase flavor extraction without picking up excess tannins. Geoff found that adding a bit of Petit Verdot brought a sense of subtle sweetness to the nose and enhanced the luscious, palate- coating mouth feel—the first crop from our estate vineyard since re-planting it a few years ago. Enticing aromas of black cherry, sweet strawberry, mint and spice anticipate lush layers of velvety plum, rich blackberry, a hint of aromatic herbs and toasty oak that linger on the palate.
Food Suggestions
With its silky tannins the Merlot is very versatile at the table. It’s a rich and wonderful partner for the sweetness of roast pork. An herb-stuffed roast chicken or duck will complement the subtle hint of herbs in the wine. Rediscover a classic combination and enjoy our Merlot with lamb. For a special treat, Geoff loves to savor a glass of the Merlot with Colleen’s recipe for Rack of Lamb with Pomegranate Molasses. Give it a try!
NVWR® 17 – Bordeaux Blends
July 4, 2006 by David
Filed under Napa Valley Wine Radio
Podcast: Play in new window | Download
Why is it so common to blend Cabernet Sauvignon, Merlot and other red Bordeaux varieties together? Sit back, relax, and listen while Nancy Hawks Miller, our Director of Education, tells you a little about each of the “big five” Bordeaux varieties and the role they play in the total blend.
Text: How we make our Estate Meritage
2003 Napa Valley Merlot
April 11, 2006 by David
Filed under Merlot, Winemaker Notes
Podcast: Play in new window | Download
As always our Merlot is fruit forward and lush on the palate. The vineyard is a little south of the winery on the east side of the valley where the afternoon sun brings out aromas of ripe cherry and raspberry. Elegant and richly textured with flavors of juicy blackberry, vanilla and clove, the wine finishes with subtle, toasty oak and soft, supple tannins.
Read more about this wine here.
2002 Napa Valley Merlot
November 9, 2004 by David
Filed under Merlot, Winemaker Notes
Podcast: Play in new window | Download
This full, complex wine blossoms in ripe berry, plum, and cherry on the nose, and boasts a beautiful array of soft spicy oak, bold berry and jammy strawberry flavors, with a hint of clove and a generous mouth-feel. Lingering flavors of oak and berry, highlighted by medium tannins, finish the palate on an elegant frame.
Food Suggestions
Our winemaker suggests pairing this limited release Napa Valley Merlot with grilled steak, short ribs, beef brisket, rack of lamb, roast pork, and grilled pork tenderloin. It will also pair well with Lasagna, penne & sausage, and ravioli. Complements Turkey with rich or heavy sauces. Oh heck… anyone ready for a hamburger and glass of Merlot?
Download Winemaker Notes
