Aromas of ripe raspberry and plum are layered with earthy spices of black pepper and tea leaves.
Concentrated red fruit flavors are fresh and bright on the palate leading to expansive notes of spice and forest floor. The finish is well-rounded with balanced tannins and graceful acidity.
Ample rainfall in the spring recharged the soil profile and provided a strong start to the growing season. The weather during the summer featured consistent warmth and sunshine without any major heat spells. Cooler than average temperatures in August and September slowed the ripening process, providing long hang time and leading to complex flavor development. October was mostly dry and warmer than usual allowing us to pick each block at optimal ripeness. The harvest was complete before November and the start of an epic rainy season.
18 months in 30% new oak
Dishes with thyme or allspice enhance the beautifully fresh spice notes in this vibrant Merlot. Winery Chef Chris Kennedy suggests pairing it with savory dishes like Merlot-glazed barbecued chicken, pepper-crusted grilled Ahi tuna, or our Sautéed Chanterelle Mushrooms.