Cakebread Cellars Merlot is dark garnet in color, reflecting its rich fruit character. Subtle aromas of blackberries, black tea leaves, dried herbs and vanillin are followed on the palate by fresh plum and cherry flavors offset by notes of black pepper and cassis, carrying into a touch of French oak on the finish.
Our 2007 Merlot boasts richly fruity aromas of ripe black plum and cherry fruit, complemented by savory roasted herb and toasted oak scents. Soft and open on the palate, with a round, luxurious texture and supple, seamless tannins, the wine’s lush black cherry and plum flavors culminate in a long, delectable finish brightened by a youthfully flinty, mineral-y tone. Sumptuous, elegant and beautifully balanced, this classic Napa Valley Merlot makes delicious drinking now, but will profit from another 2-3 years of bottle age.
Our winemaking protocol with Merlot is to de-stem and crush the grapes – segregated by vineyard lot – into stainless steel tanks ranging in size from 10 to 15 tons. We cold-soak the must (unfermented juice and skins) for between 24 and 72 hours to extract color and flavor prior to fermentation. Early during the fermentation, we employ a Bordeaux technique called rack-and-return: fermenting juice from one tank is drained and transferred to another, leaving the ‘cap’ of grape skins in the first tank to fall to the bottom. The fermenting wine is then returned to the original tank, re-macerating the skins and maximizing color and flavor extraction while softening tannins. Once fermentation completes, we transfer the various lots to carefully selected French Bordeaux barrels (up to 50% new), where they age 6-8 months prior to blending. The blended wine then ages another 12 -14 months in barrel prior to bottling. This extended barrel time adds elegance and complexity to our Napa Valley Merlot’s rich, ripe fruit.
Total Acidity: 0.64 g/l 14.2% abv pH:3.67 Residual Sugar:0.0 g/l