Reserve | Merlot | 2006 | 2005

The Merlot Grape

The Merlot grape originated in France and is still the most widely planted varietal in Bordeaux. With its introduction to the growing methods of California, where well-drained soils and warmer climates bring out the best in this early-maturing varietal, Merlot has yielded exceptional wines that are marked by their natural balance, their smooth tannins, and their rich concentrations of fruit. Merlot by nature is a soft, enjoyable wine with lush, plum-like flavors and notes of blueberry and cherry. The grape is naturally low in tannin with a smooth and velvety finish.

The Region

Red Rock Winery Merlot has a California appellation so that our winemakers can source the highest quality fruit from California’s premier vineyards each year.

Winemaker Notes

The grapes for the 2005 Merlot were de-stemmed but not crushed, leaving 20-30% whole berries. This “Partial Whole Berry Fermentation” method was used to enhance the varietal character of the finished wine. The grapes were then fermented on the skins for five to seven days at a temperature of 85°-88° F. The entire blend underwent Malolactic Fermentation to add complexity to the aroma and flavor and to ensure stability in the finished wine. Throughout the aging process; Syrah, Cabernet Sauvignon, and Malbec were blended into the evolving wine to add complexity, nuance, richness and finesse. The final blend was bottle aged for 3 months to ensure a smooth, pleasing wine.

Tasting Notes

In Red Rock Winery Merlot, lush concentrations of black cherry, plum and boysenberry are complemented by soft, rounded tannins. Body and flavor are perfectly matched and exquisitely balanced, achieving a delicate harmony found in only the finest wines. Red Rock Winery Merlot is an excellent match for a wide range of foods, particularly herb-based dishes, pasta, grilled meats and goat cheese.

Finished Wine

Varietal Content: 82% Merlot, 8% Syrah, 5% Cabernet Sauvignon, and 4% Malbec
Appellation: California
Alcohol Level: 13.8%
Residual Sugar: 0.33 g/100ml
Total Acidity: 0.55 g/100ml
pH: 3.66