Rich and spicy, with aromatic aromas of nutmeg, clove and cinnamon, this Merlot shows ripe black plum, blackberry and dark flavors encased in a peppery, chocolate, black cherry finish.
80% Merlot, 12% Cabernet Franc, 6% Cabernet Sauvignon, 2% Petit Verdot
Detailed Info, Previous Vintage Notes, Reviews:
The Merlot in this blend is from several premium vineyards including: Milbrandt Vineyards; Willard Family Farms; Canoe Ridge (Ste. Michelle Wine Estates); Wyckoff Farm (Wahluke Slope); Wahluke Slope Vineyards; our Estate Seven Hills Vineyard; Weinbau; Goose Ridge and Candy Mountain. Small quantities of Cabernet Franc, Cabernet Sauvignon and Petit Verdot were added to the blend for complexity.
Harvest: While L'Ecole encountered a number of challenges with the hard 2004 winter, they were pleasantly surprised by the enduring quality of many of the older vineyards. At most sites, a larger number of buds were left to make up for the winter bud damage. More focused viticultural management was required to tame these canopies, including multiple labor passes for shoot thinning and yield balance. Late summer ripening delivered up excellent quality despite lower than normal yields, a staunch reminder that sometimes the best vintages are cultivated from less than ideal growing conditions.
Technical: Harvest commenced in the first week of September on two warmer sites with the majority of fruit harvested in the middle part of the month. Average Merlot ripeness was 24.9% Brix, with slightly lower acidity contributing to full-bodied and fruity flavors. Average acidity at harvest was 0.47 grams/100 ml and 3.60 pH.
Bottled 6,843 cases on February 24-27, 2006; pH 3.63, acid 0.63 grams/100ml, 14.3% alcohol by volume, <0.2% residual sugar.
Description: Rich and spicy, with aromatic aromas of nutmeg, clove and cinnamon, this Merlot shows ripe black plum, blackberry and dark flavors encased in a peppery, chocolate, black cherry finish.
Vinification: Each lot was harvested ripe and gently crushed into one-ton stainless steel fermenters. The must was inoculated with yeast and punched down by hand during fermentation to maximize fruit extraction. When the fermentation was complete or we were otherwise satisfied with the level of tannin and flavor extract, the must was gravity fed into the press. After a gentle pressing, the wine was racked to tank and allowed to settle. The wine was then racked to 100% small oak barrels, with approximately 40% new, and was barrel aged 18 months with four rackings. The final blend was bottled unfined and unfiltered to preserve its natural flavors.
