The grapes for this Merlot were sourced from vineyards in the Central Coast's Hames Valley AVA, where high winds, dry days, and ocean fogs create a cool, but very long, growing season. These growing conditions are ideal for grapes such as Merlot, and lead to full, forward fruit flavors and ideal acidity. Grapes were harvested at an ideal balance of sugar and acid, and the wine was fermented in stainless steel. The wine completed malolactic fermentation in French oak barrels, where it aged for 12 months prior to bottling.
Oak Cooperage: French oak 12 months
Residual Sugar: 0.038g/100ml