Clos du Bois Merlot North Coast
92% Merlot, 4% Syrah, 1% Petit Verdot, and 3% Other Reds
Following its deep ruby-red color, this velvety Merlot imparts aromas of black cherry, ripe plum, spice, and sweet tobacco. The black cherry, chocolate, and integrated toasty oak flavors are well balanced and concentrated. The rich finish is highlighted by supple tannins.
In 2011, winemaker Gary Sitton sourced fruit for this wine primarily from select vineyards in California’s North Coast. Harvest took place September 28 through November 3, 2011, with grapes registering an average of 23.5° Brix.
The grapes were machine harvested as well as harvested by hand. The wine was fermented on the skins in stainless steel tanks to dryness for about eight days, with pumpovers taking place three times a day. The wine was then pressed off the skins into oak to undergo 100% malolactic fermentation, with rack-and-return transfer done at the end of malolactic to get the wine off heavy lees. After 16 months in a combination of French, Eastern European, and American oak barrels (31% new) individual wine lots were racked and blended in July 2012 and prepared for bottling in May 2013.
Food Pairing Notes
This rich, balanced Merlot will pair nicely with a wide range of foods, including roast chicken and pork, or pasta with red sauce.