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- Napa Valley CA - Suscol Ranch, Laird Family Estates (More Info)
- Sonoma County CA - Sangiacomo Vineyards, Carneros (More Info)
Merlot
Starting in 2006, we introduced from the Napa Valley, the Laird Family Estate's Suscol Ranch Merlot and from Sonoma County, the Sangiacomo Vineyards Carneros Merlot.
As with other varietals with small berries, a frozen pail of Merlot grape must will yield between 2-1/2 and 3 gallons of finished wine after pressing.
can be made as a pure varietal or be blended effortlessly with oth Bordeaux varietals, Cabernet Sauvignon, Cabernet Franc and Malbec. In Italy, Merlot is now commonly blended in equal parts with Sangiovese forming a 21st century Tuscan.
Availability
Our Merlot offerings will be available as fresh whole berries or crushed must at harvest or as frozen 5 gallon pails after harvest.
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Photo: Owner and grower Justin Laird stands infront of his Napa Valley Suscol Ranch Merlot vines. (Click to enlarge.)
Classic Merlot Bordeaux Blends
St. Emillion - Pommeral Style
2 pails Merlot
1 pail Malbec
1 pail Cabernet Franc
or
3 pails of Merlot
1 pail of Cabernet Franc
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Merlot Vineyard Information
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Grape Code: 07SRM / Freezer Code: 515
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Availability: Frozen 5 gallon Pails
As of January 24, 2008:
35 pails available in Richmond CA
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Grape Code: 06SRM / Freezer Code: 311
Harvested 10/11/06. Fine Merlot with 3 options: Blend with lower brix Cab. Sauv., Cab Franc, Malbec or Syrah; make a BIG wine; or add acidulated water to 24.5° brix (see BV’s web site). Harvsted 10/11/06. Mix extremely well - check sugar. Must REQUIRES addition of yeast food once fermentation starts and at 12° brix , Use D254, DV10, Bordeaux or Pasteur Red yeast. Ferment warm, punch down often, long skin contact is O.K. Do malolactic fermentation. Obtain an accurate pH of wine. Do an enzymatic test for malic acid to verify Malolactic completion. Add SO2 after ML based on pH (estimate about 50ppm). Potential for exceptional wine. Consider 20% Cabernet Sauvignon or Franc blend. Egg white fine if tannic. Try French oak cubes or barrel.
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Availability: Sold Out |
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- Region: Napa County CA
- Age: Planted 1997.
- Irrigation: Drip irrigated
- Trellis: Vertical trellis, cane pruned, deep, clay / loam slope to the west
- Late harvest, cool climate merlot.
- Small berries and intense wine.
- Expected harvest at 25°-27° brix.
- 2.5 tons / acre
- Ultra premium vineyard & grapes. Also fermented by Nickel & Nickel and Laird Family Estates
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Photo: Sangiacomo Vineyards, Carneros, Sonoma County CA.
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Sangiacomo Vineyards, Sonoma CA
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Grape Code: 07CM / Freezer Code: 514
Harvested 10/8/07 in very clean condition. Long maturation after early sugar accumulation. Fine Merlot with 3 options: Blend with lower brix Cab. Sauv., Cab Franc, Malbec; make a BIG wine; or add acidulated water to 24.5° brix (see BV’s web site). Mix extremely well - check sugar. Must REQUIRES addition of yeast food once fermentation starts and at 12° brix , Use D254, DV10, Bordeaux or Pasteur Red yeast. Ferment warm, punch down often, long skin contact is O.K. Do malolactic fermentation. Obtain an accurate pH of wine. Do an enzymatic test for malic acid to verify Malolactic completion. Add SO2 after ML based on pH (estimate about 80 ppm). Consider 20% Cabernet Sauvignon and/or Malbec blend. Egg white fine if tannic. Try French oak cubes or barrel.
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Availability: Frozen Drums (425 lbs must per drum)
As of January 24, 2008:
2 drums available in Richmond CA
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Carneros Merlot
- Region: Sonoma County CA
- Age: Planted in 1994.
- Irrigation: Drip irrigated, clone 181 on 101-14
- Trellis: Veritcal trellis, cane pruned, gravelly/sandy well drained soil
- Clone: Merlot 181
- Rootstock: 101-14MG
- Late harvest, cool climate merlot, off Arnold Drive where Stage Gulch Road intersects
- Balanced vines. Expected harvest at 24°-25° brix
- 3.3 tons / acre
- Premium vineyard & grapes. A capable replacement to our former Carneros Merlot of years past.
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