cabernet sauvignon :: chardonnay :: merlot :: pinot grigio

 2004 California
 

Deep, vibrant red color with hints of purple (but no haze); lifted ripe cherry, mocha, chocolate, and spice aromas (Ben and Jerry, eat your hearts out); medium-bodied, soft palate with round, generous, easy-drinking flavors. (You’re gonna like it!)

VINTAGE 2004
The 2004 harvest was like Vin Diesel – fast and furious. A warm, dry spring, mild summer and hot September ensured our Merlot grapes ripened to perfection and developed intense fruit flavors and a major superiority complex.

VINEYARDS
The grapes came primarily from vineyards in the Central Coast and Lodi regions, both excellent sources for high-quality Merlot. Mild summer weather and a relatively light crop in these areas contributed to an impressive concentration of color, aroma and flavor in the fruit, which was harvested in fine condition before the sun vamoosed and Jack Frost – or Jack Nicholson – came nipping at our heels.

WINEMAKING
We night-harvested the fruit, crushed it into stainless steel fermenters, then inoculated the juice with a cultured yeast. (Yes, yeast are highly cultured.)  The juice fermented for a week at 70-80⁰ F. and was pumped over the grape skins several times daily to maximize extraction of color, flavor and tannin. A judicious dollop of French and American oak enhanced the wine’s texture and complexity, as did blending in small amounts of Cabernet Sauvignon, Petite Sirah and Zinfandel. (Go, Big Red!)

2004 Merlot | 2003 Merlot