Hints of black pepper, cocoa and sage; the aromas are reminiscent of red cherry, black olive and black plum with pretty, floral rose petal, lilac and lavender notes.


On the palate the wine is richly flavored with dark, blueberry muffin and sweet, red berry fruit balanced by refreshing acidity. The finish is soft but becomes more powerful as the flavors dissipate leaving a solid core of ripe tannins, and a very pleasant, lingering impression of dark fruit. A soft wine with the rich currant, blackberry and herbal flavors that characterize the world-class Merlots. It has a lingering earthy finish, with intriguing notes of cedar and sage.


September 5th & October 16th, 2014


What usually sets Merlot apart from Cabernet and makes it special are its supple texture and smooth tannins. Those attributes are why it is used so frequently as a blending partner with Cabernet, as they help round out Cabernet's sturdier tannins.


16 months; 50% new French oak, 50% seasoned oak.


Shows a very dark ruby color.

Food Pairing

When pairing with foods, this Merlot's roundness and bright, fruity character allow it to be partnered with a fairly wide range of foods. We prefer it with middle-weight meat dishes, like sauteed duck breast, grilled pork tenderloin and braised veal, accompanied by fruits and nuts, like dried cherries, cranberries, smoked tomatoes, walnuts and pecans as ingredients that more fully complement Merlot's flavors.