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Merlot Wine Details
Price: $46.00 per bottle

Description: Harvest season 1999 was cooler than usual and kept us waiting anxiously until the first week of October to begin picking. The incredible intensity of the resulting fruit was well worth the wait. The resultant 1999 JARVIS Merlot is a blend of 90% Merlot and 10% Cabernet Sauvignon. Our winemaker, Dimitri Tchelistcheff chose to ferment half of the grapes for this wine in our 5 ton rotary fermentation tank which allows the wine a greater area of exposure to the cap (skins and pulp) during fermentation. This increased cap exposure helps to enhance the varietal flavor and intense color of this wine. Barrel aged for 18 months in new french Nevers oak, this wine's aroma hints of rich fruit, violets, and toasty vanilla. The spectacular ripe plum and spicy dark cherry flavors of this wine linger through its elegant finish. Although very approachable and ready for enjoyment upon release, with proper aging this wine will continue to age beautifully over the next 8-10 years.

Varietal Definition
Merlot is known as a Noble Bordeaux varietal. Although it came to France in the first century, it was not named until the 1880s. Merlot was originally used only for blending, as it is soft and compliant, very useful in softening other Bordeaux wines like Cabernets. Recently in California and Chile it became popular as a 100% varietal wine. Merlot tends to be easier to grow in a variety of soil conditions and is harvested earlier in the year than Cabernet. Although most Merlots are made to be drunk earlier, there are many with complexities of a Cabernet. Flavors of plum, black cherry, violet, chocolate and orange pair well with rich, red pasta dishes, hearty chicken dishes, and any beef combination that you fancy. The perfect match of course is chocolate. Not only does the chocolate compliment the wine and vice-versa, but the essence of both flavors linger eternally.
Cabernet Sauvignon:
Cabernet Sauvignon is the most widely planted and significant among the five dominant varieties in France’s Bordeaux region, as well as the most successful red wine produced in California. Though it was thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet Sauvignon berries are small with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little or no damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide.


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