Gold, North Coast Wine Challenge; 89 Pts. Wine Spectator! Select lots of grapes are chosen from our vineyards in Sonoma County to create this beautifully-balanced and medium-bodied wine. The cool climate, valley-floor vineyards produce supple, fruit-forward wine, while the mountaintop vineyard fruit lends intensity and structure.
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Silver Medal, 2018 San Diego Wine Challenge
Silver Medal, Sonoma County Harvest Fair
92 - Gold Medal, 2018 North Coast Wine Challenge
89 Points, California Grapevine
89 Points, Wine Spectator
Silver Medal, TEXSOM
Silver Medal, San Francisco Chronicle
Aromas & Flavors
This is a velvety Merlot with a complex nose of dark wild cherry, cola, cedar and licorice. A fleshy mouthfeel entices with flavors of blueberry and pomegranate upfront, followed by plum and toffee on the finish. This wine has impressive length and a lasting, elegant finish.
The fruit forward, easy-drinking qualities of this Merlot make it the perfect wine to pair with any red meat course, Italian entrees and roasted or grilled fragrantly-spiced poultry dishes.
How It's Made
Upon entering the winery, the hand-harvested grapes are destemmed and cold soaked for three days. Following the cold soak, yeast is added and pump overs commence, one to two times daily, for the duration of primary fermentation. The wine is drained and pressed, then moved to barrels for malolactic fermentation, remaining in individual lots until blending and bottling. The wine completes a total of 16 months barrel aging, allowing for the perfect balance of fruit, tannin and oak.
A dry winter led to early bud break with unfavorable weather during bloom that disrupted the pollination process and resulted in a reduction of crop yields. Spring and summer were warm and dry, and the first grapes were harvested a week and a half earlier than 2014, making it one the earliest harvests ever. With reduced yields and plenty of warm sunshine to ripen the grapes, this year’s wines are concentrated in aromas and flavors, and display great color and balanced tannins.
Herb Crusted Rack of Lamb with Dried Cherry Sauce
Our recipe for rack of lamb crusted with parsley, thyme, rosemary and lavendar and topped with a tart dried cherry sauce is the perfect match to serve with any of Ferrari-Carano's delicious Pinot Noirs. The sauce can be made up to 2 days ahead.
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