Vintage: 2016 was an early harvest with a mild winter that brought us some drought relief, however bud-break still peaked out about 2 to 3 weeks early. Spring weather was warm and allowed slightly below crop yeild but good berry set. Moderate summer temperatures easliy brought the fruit to full flavored maturity. The 2016 vintages have intense flavors and aromas with beautiful structure and balance.
Vineyard: Truchard Merlot is harvested from five separate hillside locations on the estate vineyard. The difference in soil, exposure, and temperature at each site combine to produce unique growing conditions for the grapes. As a result, the wines from these hillsides have their own identity, and each contributes different characteristics to the final blend. The vines age from 19 - 42 years old. Cabernet Franc, grown in adjacent areas of the vineyard is added to provide additional softeness, structure and complexity.
Winemaking: All of the fruit was gently destemmed and crushed, then inoculated with Pasteur Red yeast. Each fermentation ws pumped-over twice daily, the temperature peaking at 90 F. Maceration time varied from 12 to 28 days depending on wine lot. The wine was aged for 20 months in French oak barrles (35% new). Racking occured every 4 months unil bottling in August of 2018. The final blend is 75% Merlot and 25% Cabernet Franc. The wine is drinkable upon release but will reward careful cellaring for the next 10 -15 years.
Harvest: September 8 -16, 2016 24.6 Brix. 3.40 pH 6.7 g/l TA Alcohol: 14.2%.
Release Date: February 1st, 2019 Cases Produced: 777 cases