2001 Merlot

Retail: $23.00

Released December 2003

Variety: 100% Washington State Merlot

Technical: The harvest in Washington the weather was very typical; dry and warm, and led to a classic balance in the grapes, which were able to fully ripen with sugar levels at 22 degrees Brix. 3.5 pH, and 1.1 g/100 ml acidity, Bottled 116 cases on May 1, 2003, pH 3.52, acid 0.68 g/100 ml, residual sugar <0.02%, alcohol 13.74% by volume.

Description: Blueberries, plums and especially cherries, with a lovely soft beguiling bouquet of rose blossoms and chocolate. Crisply structured with tight fruit, soft tannins and a medium-weight extended finish. Fermented and aged for 19 months in small French oak barrels. Unfiltered and unfined.

Vinification: The grapes were contract crushed in Washington, chilled to 28 F, and delivered to the winery where it was transferred to 5 new small French oak barrels. When the temperature reached 45 F, the must was inoculated with two different yeast strains. The wine was fermented to less than 0.2% residual sugar. When the temperature reached 70 F, each barrel was inoculated with Leuconostoc oenos and all barrels proceeded with a secondary malo-lactic fermentation. Once fermentation ceased, the wine aged in the oak for 16 months.