In the less-is-better tradition of winemaking, Merriam Vineyard wines are crafted with minimal intervention. Winemaker Jonathan Bomberg and his team take extreme care with every step of the process; grapes are picked, sorted of debris, and placed in small batch fermentation tanks by hand. After fermentation, the wine goes into medium-toast, one hundred percent French oak barrels, where it is racked throughout the year on what is known as a Bordeaux schedule; three or four times in the first year and twice the following year, which eliminates the need to filter our red wines.
With the additional vineyard space and outside clients, the winemaking facility at Los Amigos now includes multiple open-top fermentation tanks, allowing the vintners to follow a more traditional winemaking approach. These tanks provide the ability to dump whole berries for extended cold soaks and on-the-skin fermentation, techniques which old-world winemakers have sworn by for centuries.
Suggested Wine2014 Estate Pinot Noir - The color has the essence of a rare ruby lit by candlelight. Hints of vanilla and fresh picked cherries. With a soft and silky texture on the palate, it tastes like a fresh cherry pie topped with crème fraiche, baking spices and tea leaves. This wine has a long, lingering finish that makes you want to go back for more.