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2020 Merlot
End of Vintage

2020 Merlot
Wine Specs
Vintage
2020
Varietal
Merlot
Appellation
Monterey
Vineyard
San Lucas & Hames Valley
Harvest Date
Sep 17, 2020
pH
3.53
Aging
63% Hungarian oak 12% French oak 14% American oak, 18 months
Bottling Date
March 10, 2022
Alcohol %
14.8
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In Stock
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$36.00
 
SKU: 20SVIME7EMONNA2

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 allspice, hazelnut and vanilla, our Estate Merlot unfolds smoothly into blackberry, elderberry and blueberry flavors, framed by a balanced acidity and lightly toasted wood notes. The full-bodied wine 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
2020
Varietal
Merlot
Appellation
Monterey
Vineyard
San Lucas & Hames Valley
Harvest Date
Sep 17, 2020
pH
3.53
Aging
63% Hungarian oak 12% French oak 14% American oak, 18 months
Bottling Date
March 10, 2022
Alcohol %
14.8
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Wine Profile
Vineyard
The 2020 Merlot was primarily sourced from our estate San Lucas Vineyard. San Lucas is located 17 miles 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
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 18 months. It is wonderful to drink now, yet also suitable for additional aging.
Cases Produced
673