Vineyard Sources
The source for our Bench Vineyards Merlot comes from selected blocks from our vineyard located in northern Dry Creek Valley, along Dry Creek Road east of the winery. The name chosen for this wine describes the natural terraces that flank the valley and rise gradually into the steep hills. Characterized by sloped topography and gravelly/rocky residual soils, the “Bench Vineyards” offer unique growing conditions that bring out the best in several Bordeaux varietals, including Merlot, Cabernet Franc and Cabernet Sauvignon.
Winemaking
The 2006 harvest brought in mature fruit the last week of September. The grapes were crushed into stainless steel fermentors. The frequent pumping of juice over the skins (known as the ‘cap’) during fermentation gives the young wine a substantial increase of flavor and color. The young wine was aged in small American oak barrels for 10 months in order to develop smoothness and complexity. Aging in seasoned oak barrels allows the fruit flavors to come forward while relying on a subtle backbone of oak components.
Winemaker's Tasting Notes
“Bouquet of ripe black cherry and blueberries. Flavors lean toward plum, freshly ground black pepper, and tart cherry. The subtle toasty oak complements the rich fruitiness in the mouth. Lush and full bodied, with medium tannins and a lasting finish. You can look forward to cellaring a bottle or two seeing how the wine will develop in 3-5 years or enjoy it for dinner tonight.”
Technical Information
Composition:100% Merlot Harvest: September 2006 Acidity: .615g/100ml Alcohol: 14.3% pH: 3.51
Recipe Pairings
- Drunken Steak with Shiitake Mushrooms
- Apple Butter Spice Cake
- Apricot-Almond Biscotti
- Creamless Creamy Tomato Soup
- CREAMY CORN SOUP WITH ROASTED RED-PEPPER SAUCE
- Fettuccine and White Bean Soup
- Braised Lamb Shanks with White Beans
- Minestrone
- Spice-rubbed Leg of Lamb
- Seared Salmon with Balsamic Sauce
- Mexican Rice
- Chicken Lidia
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