Enjoy with our Cranberry Relish recipe!
The Napa Valley AVA is renowned for its long growing season, marked by warm, sunny days and cool evenings. For our 2010 Merlot, we selected all fruit from our William Hill Estate Vineyard, where the unique soils and topography allow for small berry size and good concentration in the final blend. The 2010 growing season in Napa Valley was very uneven with a cooler and wetter summer that delayed harvest and an extreme August heat wave. To cap off the irregular nature of the vintage, unexpected heavy rains blanketed the valley in late October. Despite the challenges, wines from this vintage are displaying great quality and refined structure.
Our 2010 Napa Valley Merlot reveals a combination of plum, ripe red cherry, raspberry, and soft spice aromas. These concentrated aromas continue on the palate along with hints of chocolate and blueberry that meld into a plush, velvety finish.
100% MERLOT. Upon arrival at the winery, the Merlot grapes were destemmed and half were crushed. The must was then cold soaked for two days, and fermented at a maximum temperature of 85°F. The must remained in contact with the skins for approximately 15 to 20 days. After primary fermentation, we racked the wine into barrel for malolactic fermentation in oak with fine lees to add enhanced texture and mouthfeel. We managed the wine as individual barrel lots and racked up to four times during aging, which occurred in 40 percent new oak barrels for approximately 15 months.
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