CABERNET SAUVIGNON
R. Merlo is famous for its award winning Cabernets. Currently, we are featuring vintages from 2000 and 2001. Our 2001 Cabernet Sauvignon won a bronze metal at the 2006 California State Fair.
VINTAGE 2001 CABERNET SAUVIGNON
WINE DESCRIPTION
This intense wine features complex aromas of black olives, white sage and violets, resting on an aromatic background medley of dried fruits, chili peppers and forest duff. Intense blueberry and plum fruit flavors meld with mixed dried spicy peppers, cloves, bay leaf and eucalyptus. The well-integrated and tangy extended finish has smooth saddle leather tannins.
WINE MAKER’S NOTE
2001 was highlighted by a spring filled with frost pressure. Water used to protect the grapes cooled the soil and set back the early spring growth.. The summer was fairly grapes cooled the soil and set back the early spring growth. The summer was fairly typical with a few weeks of heat combined with various small thunder storms, excellent for out Cabernet Sauvignon grapes. Harvest was pushed to the end of October. The resulting fruit created a Cabernet a bit on the lighter side, but with big, explosive fresh fruit characters.
FOOD RECOMMENDATIONS
Hearth-fired leg of lamb sided with cast-iron braised red lentils pairs well with this king of wines.
HYAMPOM VALLEY RANCH
The R. Merlo Estate Vineyards are located on the riverbanks of the wild and scenic South Fork of the Trinity River. Surrounded by 6000 ft. mountains on all sides, the vineyards are higher than most California vineyards, at an elevation of 1,250 feet. The valley floor has alluvial soils, allowing for excellent drainage and producing elegant yet complex flavors. The surrounding hillsides are composed of shallow native clay, which helps to create bold, well-structured wines. The growing season - a full three to four weeks later create bold, well-structured wines. The growing season - a full three to four weeks later than that of Napa or Sonoma - allows for a much slower ripening, increasing hang time and creating full concentrated flavors without over-ripening or depleting natural acids.
- GRAPE SOURCE: Hyampom Valley, Trinity County, California
- AGING 24 months, in American Oak (25% new Oak)
- TOTAL ACID/pH .71/3.55
- RESIDUAL SUGAR 0.3%
- ALCOHOL 13.4% Alcohol By Volume
- BOTTLING DATE October 2005
- PRODUCTION 451 Cases
VINTAGE 2000 CABERNET SAUVIGNON
A complex nose of ripe black olives, white sage and coconut is complemented by tangy flavors of cranberries, dried blueberries, Sumatrian coffee and dark bittersweet chocolate. A powerful background and mouthfeel of white pepper, blonde tobacco and loam earth are present. Smooth leathery tannins are followed by a long, persistent finish.
WINEMAKER’S NOTES
2000 was an unusually hot year as there were over six weeks in July and August that topped out in the 100’s. The temperatures cooled going into September, delaying the harvest until the end of October. The cool spring and scorching summer influenced the fruit and resulting wines, making them much lighter and a little less complex with more fresh fruit character.
FOOD RECOMMENDATIONS
Medium to full-bodied foods with a spicy or fruity component complement well our Cabernet Sauvignon. Fusilli pasta with a sharp roasted garlic, zesty tomato and basil sauce bring out the flavors of this wine.
Grape Source: Hyampom Valley Ranch, Trinity County, California
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