Exclusively for Our Wine Club Members
The 2015 growing season had balanced rain. We did a lot of fruit thinning to maintain quality. Our harvest was free from major weather events. We produced more tonnage that year than ever before- 1,200 tons.
Fermentation was performed in small batches inside the winery with punch downs to facilitate ideal maceration and extraction of phenolics from the skins and seeds. Fermentation was kept temperatures of 75-80 degrees and lasted a week and a half. Then the merlot juice was pressed out around 1% sugar, and aged in new and used French oak barrels for 18 months.
Food Pairing Notes
This Merlot pairs well with simple fare- spaghetti bolognese, brick oven flatbread pizza, herbed chicken
Texas High Plains