2010 Red Rock Reserve Merlot

An Experience in Balance

For our Red Rock Winery Reserve Merlot, we select grapes that offer red and black jammy flavors, while providing balance and finesse to the wine. This Merlot opens with aromas of caramelized sugar and vanilla, which is balanced with jammy berry flavors. Dark fruit flavors of blackberry, dark cherry and black currant overwhelm the palate, creating a well-rounded structure. In the winery, we take great care to achieve a delicate harmony between fruit and hints of oak, balancing body with flavor.

This Merlot is an excellent match for a wide range of foods, offering a delicious complement to herb-based dishes with rosemary, thyme, tarragon or mint. It also pairs beautifully with pastas in red sauce, grilled meats and a variety of cheeses, ranging from tangy goat cheese to smoked Gouda.

The Merlot Grape

Merlot by nature is a soft, velvety wine with plush, plum-like flavors and notes of blackberry and cherry. The grape is naturally low in tannins with a smooth and velvety finish. It is no surprise then, that the Merlot grape, which originated in France, is still the most widely planted varietal in Bordeaux. With its introduction to California, where well-drained soils and warmer climates bring out the best in this early-maturing varietal, Merlot has yielded exceptional wines marked by natural balance, smooth tannins and rich flavors of fruit.

The Region

For our Merlot, our winemaker uses grapes from a variety of appellations throughout California. The majority of the grapes in our current vintage are from Sonoma County, with portions coming from Monterey and Napa County. By using grapes from a broad range of California appellations, our winemaker has the flexibility to choose the highest quality fruit from the state's top vineyards each year.

Winemaker Notes

The grapes for our 2010 Merlot were destemmed and then fermented for five to 10 days at a maximum temperature of 88°F. The wine underwent malolactic fermentation to soften the mouthfeel, adding complexity to the aromas and flavors and ensuring stability in the finished wine. The wine was aged on light lees for nine months prior to bottling and then bottle aged for two months prior to release.

Finished Wine

  • Appellation: California
  • Alcohol Level: 13.74%
  • Residual Sugar: 0.75 g/100ml
  • Total Acidity: 0.57 g/100ml
  • pH: 3.68

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