“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.”
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.
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!