Frei Brothers Reserve 2007 Dry Creek Valley Merlot
Located in the heart of Northern Sonoma, the Dry Creek Valley is characterized by warm days, cool nights and a long and balanced growing season. In the evening, cool marine influences enter from the southern portion of the valley where the Dry Creek flows into the Russian River. This terroir produces wines that are refined and Bordeaux-like in their structure, body and complexity.
Our 2007 Dry Creek Merlot captures the rich, ripe flavors of the Dry Creek Valley. It is a medium-bodied wine that exhibits intense flavors of blackberry and cherry from the vineyard with hints of complementary barrel spices. This wine was made to be enjoyed young, but a bit of bottle aging will make it even more rewarding.
The summer of 2007 was dry, with no rain to threaten rot or mildew; a factor that is particularly relevant to the growth of exceptional Zinfandel grapes. Warm sunshine developed ripe flavors, and cool evening temperatures allowed for slow and even maturation while maintaining proper levels of acidity.
Our Frei Brothers Reserve Merlot is produced in a gentle, traditional style enhanced by the use of modern techniques to produce a wine that represents the Dry Creek Valley terroir. The grapes for the Frei Brothers Reserve Merlot are de-stemmed, but not crushed to retain a significant portion of whole berries for fermentation. This technique produces more concentrated dark fruit flavors. After fermentation, 100% of the wine completed malolactic fermentation to soften the acids and add complexity.
Varietal Content: 90% Merlot, 6% Petite Sirah, 4% Zinfandel
Varietal Origin: Dry Creek Valley
Titratable Acidity: 0.55g/100ml
Alcohol Level: 14.3%
Residual Sugar: 0.16g/100ml
A medium-bodied wine that exhibits intense flavors of blackberry and cherry from the vineyard with hints of complementary barrel spices. This wine was made to be enjoyed young, but a bit of bottle aging will make it even more rewarding.
Wine Maker Notes
Dry Creek Valley Merlot, we co-crushed the Merlot grapes with Petite Sirah to achieve dark fruit flavors and enhance the overall tannic structure in the wine. The grapes were destemmed, but not crushed, before being cold soaked to extract vivid color and intense flavors. We fermented this wine at warm temperatures, reaching 90°F for a few hours, to create a darker, riper fruit profile. The wine underwent malolactic fermentation and was aged on fine lees to soften the mouthfeel. This Merlot was aged for seven months in a combination of French and American oak barrels to impart notes of chocolate and vanilla in the finished wine.