O’Brien Estate began as a romantic dream over 20 years ago when we visited Napa Valley on our third date. We wanted to create wines that reflected the soil they were grown in and our passion for authentic wines made without artificial techniques. Only traditional Bordeaux winemaking practices and French oak barrels would be used to allow the wine to fully express its nuances.
External Reviews for O'Brien Family Vineyard Merlot
Our Merlot is handcrafted from grapes grown in our estate vineyard in the Oak Knoll district of Napa Valley. Dark and intense, the 2006 Merlot is dense with flamboyant black cherry and plum. Aromatics of creme de cassis and espresso roast lead to flavors of pure black cherry, licorice and hints of cedar that are lingering, exotic, and elegant. The abundant fine grained tannins and balanced acids provide ample structure to this classic wine. This vintage of our estate Merlot can be enjoyed immediately but we recommend it be bottle aged for at least 2 years and up to 10 for maximum enjoyment.
Tasting Notes: Our Merlot is handcrafted from grapes grown in our vineyard in the Oak Knoll District of Napa Valley. deep and dark ruby/plum in color, the 2005 Merlot is big, dark and intense with mouth filling fruit of blackberry, black cherry and cassis. Aromatics of sweet cherry liqueur, caramel, toffee, coffee, and forest floor that lead to a profile of cedar, earth, black cherry and crème de cassis that is both exotic and elegant. The abundant fine grained tannins and youthful acids provide ample structure to this wine. This vintage of our estate Merlot can be enjoyed immediately but we recommend it be bottle aged for at least 2 years and up to 10 for maximum enjoyment. Facts: • Vineyards: Our estate vineyard is located in the Oak Knoll District of southern Napa Valley. Soils are of the Hare clay loam type underlaid with gravel, and are shallow (24”) and low in vigor. • The vintage: Harvest came on September 24 at 25.8 Brix. • winemaker: David Yorgensen, our winemaker, worked with renowned winemaking consultant Philippe Melka at Seavey vineyard. • Winemaking: All fruit was hand harvested and gently pressed to yield a juice that needed no further adjustment. • cooperage and aging: Approximately 70% new French oak and 30% 1 year old French oak was used. The wine was aged for 20 months in barrel. • Final Analysis: titratable acidity: 0.66 g/100mL pH: 3.49 alcohol 14.8% 918 cases bottled