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Made primarily with Sonoma Valley fruit, where the vineyards experience warm afternoon temperatures balanced by cool nights and mornings; a touch of fruit from Central Coast vineyards adds rounder and riper characteristics.
Harvested at first light when the fruit is still chilled from the nighttime temperatures, the grapes are handpicked and delivered to the winery where they are de-stemmed and partially crushed to release their juice. A three-day cold soak begins immediately after the crush. This cold environment initiates the gentle extraction of lively fruit and berry flavours and aromas. Once the cold soak has liberated the desired elements, the fruit is allowed to naturally warm before it is inoculated with a proprietary yeast strain to begin fermentation. The winery  is careful and gentle in handling Merlot as it is delicate and prone to oxidation, so punch downs and pump-overs are focused in the early stages of fermentation and they minimize ‘working’ the must in the final days of alcoholic fermentation. After pressing off the skins and settling, this wine is sent to French oak where it rests and matures (with only a couple of rackings for blending purposes) 26 months prior to being bottled.
Medium ruby in colour, with a nose rich in aromas of plum fruit, cherry and creme caramel. The generous palate echoes the plum and cherry fruit evident on the nose, showing red fruit flavours complimented by lively acidity. A wonderful balance of earth tones with hints of graphite and mineral add dimension to the fruit. The tannins are mild and a classic note of cherry stem brings appeal to the finish.
