The grapes selected for this wine were sourced from Temecula, Paso Robles, Monterey, Sonoma and Napa counties. After fermentation, the wine is left in contact with the skins for about two weeks of extended maceration, extracting maximum color and flavor from the fruit. Twelve months of barrel aging in French (80%) and American oak contributes to the complexity with toasty vanillin nuances.
This is a classic California Coastal Merlot. It has great structure and complexity, but is easy to drink and very compatible with a wide variety of foods. The forward fruit flavors of black cherry and berry integrate nicely with some minty notes, smoke and black pepper spice. Try it with hamburgers fresh off the grill, a spice-rubbed London broil or juicy T-bone steak.