Cakebread Cellars Merlot Napa Valley 2002

Avg Price: $45.00
3.71 5 0.5
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Winemaker's Notes:

Vintage: The 2002 vintage in Napa Valley was blessedly even and consistent. Flowering occurred normally in mid-May...

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  • WE: 91

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    91

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  • WS: 85

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    85

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Flickinger Wines
Chicago, IL (700 mi)
USD 45.00
750ml
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User Reviews for Cakebread Cellars Merlot Napa Valley

Ratings & Tags for Cakebread Cellars Merlot Napa Valley

36539 Snooth User: mpw133
rated this wine
4.00 5
01/23/2008

rated this wine
5.00 5
11/30/2007

34613 Snooth User: ml750
rated this wine
4.00 5
11/13/2007

36913 Snooth User: zminor
rated this wine
5.00 5
11/30/2007

rated this wine
4.00 5
10/17/2008

rated this wine
5.00 5
06/07/2007

rated this wine
4.00 5
12/28/2007

Winemaker's Notes:

Vintage: The 2002 vintage in Napa Valley was blessedly even and consistent. Flowering occurred normally in mid-May, and mild temperatures prevailed throughout the growing season, with just a few brief heat spikes and no rain. These benign conditions allowed the grapes in our Carneros and Napa Valley Merlot vineyards to ripen slowly and evenly, ensuring rich, balanced flavors. Vineyards: The grapes for our Merlot come from two classic Napa Valley regions: the cool-climate Carneros district in the southern valley, which delivers bright fruit with crisp acidity, and the mid-valley region, whose warmer temperatures produce riper, richer fruit with juicy berry and plum flavors. The grapes for the 2002 Merlot, drawn from multiple vineyard sites in both regions (42% Carneros, 58% mid-valley), were harvested between September 13th and October 15th. Winemaking: Winemaker Julianne Laks employs a number of innovative techniques to maximize the superb quality of our Merlot fruit. First, she cold-soaks the must (unfermented juice and skins) prior to fermentation to extract more color and flavor. Then, she uses a technique called rack-and-return, which involves draining a tank of fermenting juice and transferring it to another tank, leaving the "cap" of skins to fall to the bottom of the emptied tank. The juice is then pumped back into the tank, re-macerating the skins and maximizing color and flavor extraction while softening tannins. Once fermentation is complete, the Merlot ages 18 months in a mix of medium- and heavy-toast French oak barrels, 45% new, prior to bottling.

Vintage: The 2002 vintage in Napa Valley was blessedly even and consistent. Flowering occurred normally in mid-May, and mild temperatures prevailed throughout the growing season, with just a few brief heat spikes and no rain. These benign conditions allowed the grapes in our Carneros and Napa Valley Merlot vineyards to ripen slowly and evenly, ensuring rich, balanced flavors. Vineyards: The grapes for our Merlot come from two classic Napa Valley regions: the cool-climate Carneros district in the southern valley, which delivers bright fruit with crisp acidity, and the mid-valley region, whose warmer temperatures produce riper, richer fruit with juicy berry and plum flavors. The grapes for the 2002 Merlot, drawn from multiple vineyard sites in both regions (42% Carneros, 58% mid-valley), were harvested between September 13th and October 15th. Winemaking: Winemaker Julianne Laks employs a number of innovative techniques to maximize the superb quality of our Merlot fruit. First, she cold-soaks the must (unfermented juice and skins) prior to fermentation to extract more color and flavor. Then, she uses a technique called rack-and-return, which involves draining a tank of fermenting juice and transferring it to another tank, leaving the "cap" of skins to fall to the bottom of the emptied tank. The juice is then pumped back into the tank, re-macerating the skins and maximizing color and flavor extraction while softening tannins. Once fermentation is complete, the Merlot ages 18 months in a mix of medium- and heavy-toast French oak barrels, 45% new, prior to bottling.

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