Vintage:

Uneventful is the weather pattern winemakers hope for, and it is the best way to describe the 2000 growing season. Except for a two-day heat spell in June and a couple intermittent showers in September, the season was consistent and mild. Warm days gave way to cool nights, allowing for slow, steady ripening and extended time on the vine. Late ripening red varieties, such as Merlot and Cabernet Sauvignon, especially benefited from these conditions with increased color, flavor and acid development.

Vineyards:

The fruit for our 2000 Napa Valley Merlot comes from two distinctly different Napa Valley regions. From the southern Carneros region, where cooler temperatures produce fruit with higher acids and true varietal characteristics, we obtain Merlot with dark fruit aromas and flavors. In Rutherford, where temperatures are generally much warmer throughout the day, our Merlot fruit exhibits bright, forward flavors of red berry and cherry. Combining grapes from these two areas produces wines of extraordinary depth and complexity.

Fermentation & Aging:

Cakebread's winemaker, Julianne Laks, combines traditional and innovative wine making techniques in crafting our Merlot. For starters, she cold soaks the juice and skins (must) prior to fermentation to intensify color and flavors. During the fermentation process, Julianne uses another technique called "rack and return," whereby the must is transferred from tank to tank to stimulate the production of phenolic compounds that help to balance and round out the wine's tannins. The wines are then aged in French oak for 19-20 months prior to bottling.

Winemaker's Notes:

The 2000 Napa Valley Merlot displays a dark purple color with forward aromas of blackberry and subtle hints of coffee, cedar, nutmeg and vanilla. On the palate, fresh plum and cherry flavors mix with black pepper, cassis, and a touch of oak. With its rich, silky texture, complex flavors and lengthy finish, this wine will complement a wide variety of foods, including our Spareribs with red wine vinegar, rosemary and sweet peppers. Approachable and drinkable now, it can also be cellared for enjoyment at a later date.