Barnett Vineyards Spring Mountain Merlot 2018

A struggling vine gives way to beautifully concentrated, complex Merlot

Merlot, Cabernet Franc, Cabernet Sauvignon, and Petit Verdot

$189.00

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Black Fruit, Preserved Fruit, Herbal, Pepper / Spice, and Mineral, Sweet Spice and Toasted

BODY: Full
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium +
ALCOHOL (%): High (More than 14%)

Origin: California (Napa, Sonoma, Russian River Valley & More), United States of America

Grape Varietals:
Merlot, Cabernet Franc, Cabernet Sauvignon, and Petit Verdot

Winemaking:

Extended Skin Contact and Malolactic Fermentation

Maturation: 19-24 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
charcuterie platters, meat stew

ASIAN FOOD PAIRING
Roast pork, meat skewers

Barnett Vineyards

Spring Mountain District, Napa Valley. Run by Fiona & Hal Barnett, their first vintage was in 1989, and they focus mainly on Cabernet Sauvignon, but also Merlot & Cab Franc from the property.

Description

Barnett Vineyards Spring Mountain Merlot 2018

Grape Varietals & Region: 88% Merlot, 5% Cabernet Franc, 3.5% Cabernet Sauvignon, and 3.5% Petit Verdot from the Spring Mountain District Estate in Napa Valley

Taste Profile: The 2018 Spring Mountain Merlot is a very bright and fruit driven wine. The nose is bursting with black cherries and blueberry pie as well as cinnamon toast and caramel. There is some pleasant underpinning eucalyptus and gravel minerality. As always with this wine the mouth is full and rich. The tannins are present but soft as the lush viscosity coats them. The acidity is present but softer than previous years. There is a wonderful chocolate and cherry finish.

Winemaking Process: The Merlot spent an average of 20 days on its skins, much longer than average due to the extended hang time loosening the skins. Aged 22 months in French Oak barrels, of which 65% are new.

Rich & Jammy Reds

Deep, fruit-driven and jammy; filled with ripe, rich fruit and a plethora of spices. This style is typified by Australian Shiraz, Sonoma Zinfandel and Châteauneuf-du-Pape.

Expected typically notes of pepper, spice, raspberry, plum, leather

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,