This 2013 La Jota Merlot has complex notes of mocha, plum, blackberry and a little charcoal on the palate. Subtle, fine minerality gives way to a great velvety mouthfeel that lingers through the sustained finish.
The 2013 growing season was another near perfect year. With only a day or two approaching 100 degrees, temperatures were steady and in the sweet spot of 85°-95°F. Dry conditions throughout allowed for ideal maturation and flavor concentration.
We hand-harvested grapes into small, 30-pound boxes to prevent crushing, and then we brought them to the winery for hand-sorting. After destemming and light crushing, the must was cold-soaked for gentle color, flavor and tannin extraction. Winemaker Chris Carpenter fermented the juice with native yeast in a combination of open- and closed-top stainless steel tanks. Following gentle basket press, the wine underwent in-barrel malolactic fermentation, rounding the acidity and integrating the vanilla character of French oak (80% new). The wine was barrel-aged for 19 months and bottled unfined and unfiltered.
19 months in French oak (80% new)