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Clos Lachance Merlot Central Coast 2005

Winemaker's Notes:

WINEMAKER‘S NOTESAromas of black plum and black cherry fruit with elements of smoke and vanilla along with violets and red licorice. Balanced flavors of raspberry and plum fruit combined with dried sage and sweet herb. Finishes with notes of wild cherry and tobacco. VINTAGEVintage 2005 was a record setting year, both in terms of quality and quantity. The growing season was nearly perfect−a cool spring with mild rains and a few brief periods of high temperatures later in the summer. Towards the end of the season, temperatures dropped. But those who waited were rewarded. The fruit hung longer on the vine, developing intense, ripe berries with deep colors and complex flavors. WINEMAKINGThe grapes were hand-harvested, hand sorted and destemmed prior to cold-soaking for 24 hours. The must was inoculated and pumped over twice daily at the beginning and end of fermentation. Towards the peak of fermentation, Winemaker Stephen Tebb chose to increase pump-overs to four times per day, therefore increasing color and intensity of flavors. Fermentation lasted between 10-12 days (on average), where the new wine was drained and pressed to barrel. 30% new American oak barrels were used, along with 5% new French oak barrels. The wine aged for 18 months and was racked once. FOOD PAIRINGRoasted Pork with Molé Sauce, Grilled Lamb with Blackberry Sauce, Cheese Plate with Parmigiano-Reggiano, Dry Jack and Peppered Goat Cheese.

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Clos LaChance Winery:
Clos LaChance is a family-owned and operated winery located in San Martin, CA. The winery focuses on hand-crafted wines from the 150-acre Estate Vineyard and Burgundian variteals from the Santa Cruz Mountains.

Member Reviews for Clos Lachance Merlot Central Coast

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Snooth User: Seacoast Terroir
289048275
3.00 5
10/31/2009

Three glasses



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WINEMAKER‘S NOTESAromas of black plum and black cherry fruit with elements of smoke and vanilla along with violets and red licorice. Balanced flavors of raspberry and plum fruit combined with dried sage and sweet herb. Finishes with notes of wild cherry and tobacco. VINTAGEVintage 2005 was a record setting year, both in terms of quality and quantity. The growing season was nearly perfect−a cool spring with mild rains and a few brief periods of high temperatures later in the summer. Towards the end of the season, temperatures dropped. But those who waited were rewarded. The fruit hung longer on the vine, developing intense, ripe berries with deep colors and complex flavors. WINEMAKINGThe grapes were hand-harvested, hand sorted and destemmed prior to cold-soaking for 24 hours. The must was inoculated and pumped over twice daily at the beginning and end of fermentation. Towards the peak of fermentation, Winemaker Stephen Tebb chose to increase pump-overs to four times per day, therefore increasing color and intensity of flavors. Fermentation lasted between 10-12 days (on average), where the new wine was drained and pressed to barrel. 30% new American oak barrels were used, along with 5% new French oak barrels. The wine aged for 18 months and was racked once. FOOD PAIRINGRoasted Pork with Molé Sauce, Grilled Lamb with Blackberry Sauce, Cheese Plate with Parmigiano-Reggiano, Dry Jack and Peppered Goat Cheese.

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