FERMENTATION AND AGING
Fermented in stainless steal, aged in oak barrels for over three years, before extended bottle aging.

WINE MAKERS NOTES
For a Christmas Eve dinner recently I enjoyed a bottle of 1976 Veedercrest Merlot with friends. It was an eye opening experience. To many today we no longer remember that “way back then” we made wine in a much different style. Everyone at the table was amazed at how well the wine had help up. When looking at the label as the vintage was passed around for inspection, it was noted that the wine was 12.5% alcohol (higher in acid, lower in sugar at picking making an elegant wine that will age in the proper cellar). Not much wine anywhere in California is made this way anymore. In Bourdeaux winemakers struggle to keep their wine up in the mid 13% alcohol range. They pick later and wait for grapes to ripen due to the much cooler growing season.  Here in California we struggle to keep our wines down in the 14% range. In crafting our wine we wanted to return to our roots  – in Bourdeaux style, lower alcohol, elegant to go with food.

TASTING NOTES AND FOOD PAIRING SUGGESTIONS
Aromas reminiscent of leather and tobacco. an earth damp floor of leafy forest, followed by a very smooth round profile with tastes of blackberry, blueberries, currents, and plum. Will pair well the everything from salads such as arugula, goat cheese and blackberries, to roast chicken or even a grilled burger.