Wine Notes
2009 Alexander Valley
Merlot
With a dry winter and warm spring the vines awakened early. Fortunately in late March the vineyards were replenished by spring rains, which supported vigorous growth prior to bloom. An even set led to a balanced crop, and mild summer conditions with a warm August encouraged ripening and flavor development. Despite early October rains, the grapes arrived at the winery in pristine condition, bursting with varietal character.
Composition & Analysis
89% Merlot
8% Petite Sirah
3% Cabernet Sauvignon
Aged 18 months sur lie in 100% French oak
Titratable Acidity 0.58g/100mL
pH 3.77
Alcohol by Volume 14.6%
3,480 cases (140 barrels) produced
Accolades
2009 Alexander Valley Merlot
Wine Enthusiast
89 Points | Online Exclusive
"A very nice Merlot, polished and dry. It has a smooth, silky texture, and shows a complex array of cherry, olive, herb, sandalwood and spice flavors. Elevated enough for a white tablecloth restaurant, at a fair price." S.H. (12/15/2011)
Wine Spectator
88 Points
"Appealing aromas of black cherry and toasty oak lead to focused flavors of red currant, spice and loamy earth. Drink now through 2016. 3,480 cases made." T.F. (March 31, 2012)
Wine Pairing
Crispy Duck Breast with
Blackberry Sauce
2 ea. 8oz.duck breasts
2 t. canola oil
¼ c. leeks, white part only, diced
1 c. chicken stock
1 pt. blackberries
Score fat of duck breasts with a sharp paring knife to form diamond shapes, being careful not to cut all the way through to the meat. Season both sides with salt and pepper. In a large sauté pan over medium heat, add one teaspoon of canola oil. Place duck breasts in pan, scored side down, and slowly render the fat until crispy, about eight minutes. Flip duck breast over and place pan with duck in 350 degree oven until desired doneness. Meanwhile, sweat leeks in a small sauce pot with remaining teaspoon of canola oil until soft. Add chicken stock, blackberries, bring to a simmer, and reduce mixture by half. Carefully puree sauce in blender and season with salt and pepper. Slice duck breast after meat has rested and serve with blackberry sauce.
