2015 Coombsville Merlot
Fermented in a 5-ton tank, native fermentation began after a 7-day cold soak, and reached a peak temperature of 90°F. The wine was pumped over a few times each day until dryness was achieved and then pressed and drained to barrels where malolactic fermentation took place. Aged for 22 months in 50% new barrels from Allier forest in France, this wine was bottled unfined and unfiltered.
2015 was a very dry and early year for Merlot. As a result, our Coombsville Merlot shows a lot of dark notes and ripe tannins, yet maintains the classic balance and elegance we find in wines from Coombsville. We used barrels from Allier in France to emphasize the rich dark supple notes and the wine remained one extra year in bottle before realease. It is ready to be enjoyed, although it should also improve for another 10+ years.