2008 MERLOT
WINE DETAILS
| retail price: | $22.00 |
| club price: | $17.60 |
| available: | None |
| cases: | 852 |
| formats: | 750mL |
| released: | May 11, 2010 |
| date profiled: | Mar 29, 2011 |
| region: | Columbia Valley |
| AVA: | Yakima Valley |
| vineyards: | Airport Ranches |
| estate fruit: | Yes |
| single vineyard: | Yes |
| brix at harvest: | 26.6° |
| alcohol: | 15.8% |
| fined: | No |
| filtered: | No |
| oak type: | 60% French |30% Americ ... 60% French |30% American |10% Hungarian |
| oak barrels: | 30% New |
| oak aging: | 19 Months |
| varietal | % | AVA | clone |
|---|---|---|---|
| merlot | 100% |
| ships to: AK AZ CA CO CT FL GA HI ID IL IN IA LA MI MN MO NE NV NM NY NC ND OH OR SC TX VT VA WA WI WY |
Winemaker Marcus Miller Notes
The merlot was sourced from the D-2 Block located within our Miller Vineyard (part of Airport Ranches.) This block was planted in 1996 in well-drained Warden Silty Loam soil over broken basalt. It has a southern orientation with a 6% slope. The elevation is approximately 950 feet above sea level, and a bilateral cordon trellis is utilized. The grapes were harvested between October 10th through the 25th using a combination of hand-picking and machine-harvesting. The yield was 3.3 tons per acre and the sugar level ranged from 23.5 to 25.2 Brix. The merlot from this site consistently provides exceptional balance and flavors.
Our winemaking begins with a pre-sort of the fruit to make sure only ideal clusters get vinified. After being ...more... destemmed, a gentle peristaltic pump is used to transfer the must to the fermentation vessel. The wine is fermented in 6 ton stainless steel tanks and 1 ton stainless steel fermentors. Pump-overs, Rack and Returns, and Punch-downs are used to extract tannin and color from the skin. Ideal peak ferment temperatures are 80-84 degrees. After the wine has finished fermenting it is pressed and settled for 48 hours before going to barrel. Barrels are typically 25%-35% new, and are composed of 60% French, 30% American, and 10% Eastern European. The wine goes through malolactic fermentation in barrel and then is racked. Blending occurs during the 2nd racking, usually in April. Racking continues every 3 months until the wine is finally bottled in May after 19 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.
COLOR: Dark garnet
NOSE: Aromas of dark berry, plum, and spice.
PALATE: Full-bodied, round, and smooth with supple tannins and lingering flavors of dark ripe fruits.
PEAK DRINKING: Now through 2018.
Our winemaking begins with a pre-sort of the fruit to make sure only ideal clusters get vinified. After being ...more... destemmed, a gentle peristaltic pump is used to transfer the must to the fermentation vessel. The wine is fermented in 6 ton stainless steel tanks and 1 ton stainless steel fermentors. Pump-overs, Rack and Returns, and Punch-downs are used to extract tannin and color from the skin. Ideal peak ferment temperatures are 80-84 degrees. After the wine has finished fermenting it is pressed and settled for 48 hours before going to barrel. Barrels are typically 25%-35% new, and are composed of 60% French, 30% American, and 10% Eastern European. The wine goes through malolactic fermentation in barrel and then is racked. Blending occurs during the 2nd racking, usually in April. Racking continues every 3 months until the wine is finally bottled in May after 19 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.
COLOR: Dark garnet
NOSE: Aromas of dark berry, plum, and spice.
PALATE: Full-bodied, round, and smooth with supple tannins and lingering flavors of dark ripe fruits.
PEAK DRINKING: Now through 2018.
PH | 509.786.7401
