Gold, Judges’ Selection Medal winner at the 2019 TEXSOM International Wine Awards this beautifully-balanced and medium-bodied wine is made from select lots of grapes chosen from our vineyards in Sonoma. The cool climate, valley-floor vineyards produce supple, fruit-forward wine, while the mountaintop vineyard fruit lends intensity and structure.
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Gold - Judges' Selection Medal, 2019 TEXSOM International Wine Awards
SIlver Medal, 2019 Sonoma County Harvest Fair
Silver Medal, 2019 Press Democrat North Coast Wine Challenge
Gold Medal, 2019 San Francisco Chronicle Wine Competition
Aromas & Flavors
This is a velvety Merlot with a complex nose of cherry cola, cedar, vanilla and English toffee, followed by an enticing mouthfeel with flavors of plum, licorice, raspberry, mocha and cinnamon spice. 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 sorted, destemmed and then 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.
The 2016 vintage began with the vines producing good yields in the midst of a fourth year of drought. The vineyards performed well with considerable amounts of rainfall in late winter and early spring, combined with mild and warmer early spring conditions. Although there were many mornings of heavy fog in late August, most of the summer and early fall were sunny, warm and dry. The 2016 growing season was ideal for quality wine grape farming and harvesting at optimal ripeness.
Grilled Spareribs with Balsamic Merlot Glaze
This recipe uses Bruce Aidell’s, author of Bruce Aidell’s Complete Book of Pork, herb and fennel sparerib recipe, then finishing the ribs off with a Ferrari-Carano Merlot balsamic glaze.
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