The 2001 vintage was superb for Carneros. A cold spring rolled into a very warm May and June. Fortunately, things cooled off a bit in August and September allowing the grapes to reach physiological maturity without the risk of dehydration. Individual blocks were harvested throughout September and October based upon flavor profile and ripeness. Winemaking After harvest, the grapes were cold soaked for two to five days to increase color, fruit and texture. After fermentation, the wine was aged in a combination of French (80%) and American (20%) oak barrels. This Merlot spent 25 months in wood prior to bottling. Winemaker's Notes The 2001 Carneros Merlot is a classic example of cool climate Merlot’s ability to be rich, well structured and complex. Aromas of blackberry, Queen Anne cherry and mocha are highlighted by light notes of herb and sweet vanilla oak. Beautifully layered flavors of cherry, plum, anise and cocoa are delivered to the palate amid rich soft tannins. The smooth elegant mouthfeel leads way to a long lingering finish.