15th of June 2024 Login  
REGISTER JOIN OUR EMAIL LIST
Store Wine Clubs Auctions Wine & Golf Recipe of the Day
About Us Contact Us Press Advertising Policies

Featured Wines

New Wine Jobs

Post/Edit Jobs

Independent Wine Ambassador
Boisset Collection
More Jobs...

Newest Events

Submit an Event

December event 2017
Entrabase
World Market Oktoberfest Celebration
Cost Plus World Market
Paso Wine BlendFest on the Coast
Test event
Entrabase
Lexus Grand Tasting at the San Diego Bay Wine + Food Festival
More Events...

more about Merlot
Cakebread Cellars
Merlot

2006 Merlot
Napa Valley

After the grapes arrive at the winery, we de-stem and crush them, then cold-soak the must (unfermented juice and skins) for 24-36 hours to extract color and flavor prior to fermentation. Once fermentation commences, we used a Bordeaux technique called rack-and-return, in which fermenting juice is drained from one tank and transferred to another, leaving the ‘cap’ of grape skins in the first tank to fall to the bottom. We then return the fermenting wine to the original tank, re-macerating the skins and maximizing color and flavor extraction while softening tannins through controlled aeration. Once fermentation completes, we age the wine in French oak barrels – a total of 18 months in 2006 – which further softens this delicious, fruit-driven wine

No reviews added

Add a review
Review Guidelines

Overall Score:


Your Name (not required):
First Impression (bottle, etc):
Look & general color of wine:
The aroma of the wine:
The flavor & finish of the wine:

Pairs great with:

Review:

200 characters max (not required)

Showcase Wineries

Zayante Vineyards (5)
Roudon-Smith Winery (6)

Featured Wines