Merlot -- Napa Valley

We flew this morning from tiny Yakima Airport to equally tiny Napa Airport, refueling our twin-engine plane once along the way. Upon deplaning our driver met us and took us northeast to Silverado Trail where we headed north  and then northwest past some of the most storied vineyards in the United States following our path largely along the Napa River. Shortly after the river bent west, so did we, exiting to a small parking area.

We stroll into the vineyard where we will drink fine Merlot among the vines. We're on an alluvial fan created from the path of the Napa River, rocky with a nearly bare, loamy soil. Underneath, there are volcanic stones, absorbing heat during the day from the bright, and often torrid summer heat frequently exceeding 40C/104F in recent years. The scarcity of rain causes the roots to dig deep seeking nutrients. Since we are north in the valley, the summer ends a bit sooner, and grapes ripen earlier. These particular grapes have quite intense fruit.

We're tasting a vertical from 2012 through 2016 (as well as a special treat from 1978) today with one vintage better than the next. The 78 wine though completely brown and just a bit deteriorated tells us the story of the volcanic soil. The remainder have been aged in new French oak all for roughly 18 months. The barrels have all been pre-soaked to remove the greenish tannins. 

On the nose, we get lots of southern Asian spice, particularly cardamom, along with deep dark fruit, and a bit of wet slate. Front palate, the wine has concentrated red plum and cherry. As the wine moves back along the palate, the flavors darken and become a bot more spicy and minerally. The finish is long and soft with notes of dark blackberry cultivars.

While we normally don't think of Merlot as being able to carry a big juicy steak, these bottlings are an exception. We're pairing today with a New York Strip with a center barely warm, and a grilled medley of parsnips, butternut squash, and brussels sprouts.









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