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2006 Russian River Valley Merlot
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Awards
2009 - DOUBLE GOLD - West Coast Competition
2009 - GOLD - Pacific Rim International Competition
2009 - GOLD - Lodi International Competition
2008 - GOLD - Eastern International Competition
2008 - GOLD - Pacific Rim International Competition
2008 - GOLD - Los Angeles International Competition
Wine Specs
Vintage
2006
Varietal
Merlot
Appellation
Russian River Valley
Harvest Date
October 10th, 2006
Sugar
24.8° Brix
Aging
16 Months
Bottling Date
April 10, 2008
Alcohol %
13.7
Wine Profile
Tasting Notes
Classic Merlot aromas of cherries and plums are intertwined with the Cabernet Sauvignon peppercorn notes, dried herbs, cassis, blackberry and a touch of pomegranate. This rather aromatic and pretty wine will deceive the most discerning palates with its massive complexity and evolving array of flavors. Judicious use of carefully selected French and American Oak has added further layers of flavor and texture. This wine will age beautifully over the next 10 years.
Production Notes
Very similar to the great 2004 harvest, 2006 was great for Trecini through impeccable vineyard management. With a long winter and early spring rains at the beginning of the year followed by heat and a bit of a heat wave then a cool down later in the year, we noticed that the crop was skinnier but really came out strong in Merlot with rich tannins, ripe and plump wine.
Winemaker Notes
The Merlot vines are over 30 years old and planted on St. George rootstock. The vineyard is dry grown and is fairly low yielding, producing 3-4 tons per acre. The deep root system produces an amazing range of flavors at fairly low sugar levels, resulting in a more European style wine, but with an intensity and opulence of fruit that is so recognizably California. The grapes were picked at 24.8° Brix on October 10th, 2006. Capturing as many whole berries as possible, followed by a 6 day cold soak, gives this wine an extraordinary depth of fruit. A small amount of Ladi's Vineyard Cabernet Sauvignon was cold–fermented with the Merlot to give added complexity and structure. A submerged Cap fermentation was utilized, with several gentle punch downs. The temperature was kept on the cool side to preserve the more delicate and pretty fruit characters. An extended maceration has softened the tannins and given this wine a soft and silky mouth feel.
Food Pairing Notes
Game meats, vegetables, lamb, pastas, pork, steak, veal. Recipes: Steak with shallots, pan seared salmon, veal sauté, beef brisket, blue cheese burgers, rosemary lamb shanks, ragu bolognese, smoked rib roast, savory fruit dishes or fruit salsas.
Oak Plan
40% New Oak - 70% French 30% American
