2016 Merryvale Merlot Coombsville

Winemaking

Fermented in a 5-ton tank, native fermentation began after a 7-day cold soak, and reached a peak temperature of 90°F. The wine was pumped over a few times each day until dryness was achieved and then pressed and drained to barrels where malolactic fermentation took place. Aged for 22 months in 50% new barrels from Allier forest in France, this wine was bottled unfined and unfiltered.

Tasting Notes

2016 produced some fantastic wines with a lot of style and elegance. We really like the balance of this wine showing the freshness and dark fruit character of Merlot from Coombsville. The wine is full of cherry and red currant notes, as well as a touch of graphite on the nose. In the background you will also find some hints of savory herbs and rosemary. The mouth is very velvety at first but then has a lot of the savory tones and a hillside feel that is distinctly Coombsville. It is very enjoyable and ready to drink at release and will improve for another 10+ years.