climate, produces some of the most delicious Merlot in California. Our Sangiacomo Merlot is fermented with its native yeast and allowed to reach temperatures of about 85°F. The juice stays in contact with skins for 18-24 days to develop as much flavor intensity as possible and is aged in French oak for about 16 months and bottled with a minimum of cellar treatment. These wines have delicious, sweet, black cherry and pomegranate scents mingling with odors of smoke, dried fine herbs and allspice. They are rich on the palate with generous flavor and great structure from mature fruit and soft tannins.
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