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2018 Merlot
NEW RELEASE

2018 Merlot
Wine Specs
Vintage
2018
Varietal
Merlot
Appellation
Monterey
Vineyard
88% San Lucas, 6% Hames Valley, 6% Monterey
pH
3.44
Aging
59% French oak, 23% American oak, 18% Hungarian oak, 20 months
Bottling Date
July 7, 2020
Alcohol %
14.8
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In Stock
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$30.00
 
SKU: 18SVIME7EMONNA2

Merlot is the new normal. Though unfairly treated for years, Merlot is striding confidently into your home and into your glass, brimming with red fruit, easy tannins and an approachable softness. Beginning with a nose of fresh wild berry and vanilla, our Estate Merlot unfolds smoothly into blackberry, black cherry, plum and boysenberry flavors, framed by a mild acidity and lightly toasted wood notes. It fills the palate with fresh berry pie all the way through the long and engaging finish. This wine is perfect with both vegetarian and heartier beef fare; think beef stew or polenta dishes. Roll out the welcome mat, Merlot is knocking at your door.

Wine Specs
Vintage
2018
Varietal
Merlot
Appellation
Monterey
Vineyard
88% San Lucas, 6% Hames Valley, 6% Monterey
pH
3.44
Aging
59% French oak, 23% American oak, 18% Hungarian oak, 20 months
Bottling Date
July 7, 2020
Alcohol %
14.8
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Wine Profile
Vineyard
he 2018 Merlot was primarily sourced from two of our estate vineyards: San Lucas and Hames Valley . San Lucas Vineyard is located south of our Greenfield winery. Here, the days are warmer and longer, yet cool down quite dramatically when the sun goes down, recording a greater day-to-night temperature differential. This brings out a lush blackberry fruitiness with a soft-on-the-palate feel. Hames Valley is located at the southern edge of Monterey County and has a climate characterized by a high day-to-night temperature differential, with a variation of up to 50° quite common. The resulting blend is a wonderfully balanced wine with abundant full fruit and a subtle spiciness and earthiness.
Varietal Composition
100% Merlot
Winemaking
Upon arrival at the winery, the grapes were destemmed, crushed, and fermented in 1½ ton open top fermenters. Punch downs, where the firm cap of skins and seeds that bubble up and form on the surface during red fermentation are submerged, were conducted twice a day for two weeks. After settling the heavy solids, the juice was racked clean to barrels and aged for 20 months. The bottled wine was laid down for an additional 8 months prior to release. It is wonderful to drink now, yet also suitable for additional aging.
Cases Produced
489