2016 Kimberly Merlot
The 2016 vintage was another nearly perfect growing season with few climatic extremes. The long hang-time allowed the vines to linger in the photosynthetic “sweet spot.” This accelerated the various benchmarks associated with vine physiology such as bloom, fruit set and veraison. After a five-day cold soak, the juice was fermented in small, half-ton bins with little intervention other than twice daily pumpovers and the occasional punch down. Once in barrel, the wine was not racked until just prior to bottling. Definitely minimalistic winemaking.