This Merlot comes from the Los Carneros - Sonoma region located a few miles north of the great San Francisco Bay. The maritime influences and clay soils of this region mimic the growing conditions of Bordeaux, making this area outstanding for growing Bordeaux varietals like Merlot. This wine opens with aromas of dusty earth, currants, and boysenberry, followed by flavors of strawberry, cherry, and underripe plum, that lead into grippy tannins laced in a bright, fresh finish. I recommend opening the bottle and hour or so before serving to let this young wine open up.
While traditional Merlot pairs well with lighter meats and vegetables, the tannins and structure in this wine will pair best with fatty red meat, portobello or porcini mushrooms, blue cheese, and braised short ribs.

Winemaking
Grapes were destemmed whole berry and cold soaked for four days prior to letting the temperature rise and natural fermentation starting. After a 12-day fermentation with twice daily punchdowns, the grapes were pressed off and the juice was barreled into four neutral French Oak barrels where they aged for 14 months prior to bottling unfined and unfiltered.