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Made from fruit from Washington’s Columbia Valley hand picked in October 2007. |
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Crushed to open top stainless steel fermenters, followed by a 24-hour “cold soak” for improved color and tannin extraction. |
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Inoculation is done with a red Bordeaux yeast and fermentation on the skin takes place for the next 10 days. |
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Following the skin maceration, the young wine is pressed to a tank and allowed to settle for up to 72 hours, after which time it is racked to small French oak barrels. |
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The wine is aged for 18 months in oak barrels to further enhance fruit components and tannin structure. |
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Beautifully proportioned fruit with consistent plum and black cherry notes balanced with soft tannins best describes our Chelsea Cellars Merlot. |
San Francisco Chronicle & San Diego International Wine Competitions: Silver Medals
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APPELATION:
Estate Grown
Columbia Valley
VARIETAL BLEND:
90% Merlot
10% Cabernet Sauvignon
AGING:
18 months in French Oak
COOPERAGE:
80% Francois Freres
20% Demptos
ALCOHOL:
12.5%
PRODUCTION:
300 Cases
RELEASE DATE:
August 2009 |
