Trecini Cellars Russian River Merlot 2006

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Tasting Notes:

Classic Merlot aromas of cherries and plums are intertwined with the Cabernet Sauvignon peppercorn notes, dried herbs...

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Sonoma Harvest Fair 2008 - Bronze Medal Read more

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User Reviews for Trecini Cellars Russian River Merlot

External Reviews for Trecini Cellars Russian River Merlot

External Review
Source: Sonoma Harvest Fair
11/25/2008

Sonoma Harvest Fair 2008 - Bronze Medal


Winemaker's Notes:

The Merlot vines are over 30 years old and planted on StGeorge rootstock. The vineyard is dry grown and is fairly low yielding, producing 3-4 tons per acre. The deep root system producesan amazing range of flavors at fairly low sugar levels, resulting in a more European style wine, but with an intensity and opulence of fruit that is so recognizably California. The grapes were picked at 24.8 brix on October 10th, 2006. Capturing as many whole berries as possible, followed by a 6 day cold soak, gives this wine an extraordinary depth of fruit. A small amount of Ladi’s Vineyard Cabernet Sauvignon was co–fermented with the Merlot to give added complexity and structure. A submerged Cap fermentation was utilized, with several gentle punch downs. The temperature was kept on the cool side to preserve the more delicate and pretty fruit characters. An extended maceration has softenedthe tannins and given this wine a soft and silky mouth feel.

Tasting Notes:

Classic Merlot aromas of cherries and plums are intertwined with the Cabernet Sauvignon peppercorn notes, dried herbs, cassis, blackberry and a touch of pomegranate. This rather aromatic and pretty wine will deceive the most discerning palates with its massive complexity and evolving array of flavors. Judicious use of carefully selected French and American Oak has added further layers of flavor and texture. This wine will age beautifully over the next 10 years.

The Merlot vines are over 30 years old and planted on StGeorge rootstock. The vineyard is dry grown and is fairly low yielding, producing 3-4 tons per acre. The deep root system producesan amazing range of flavors at fairly low sugar levels, resulting in a more European style wine, but with an intensity and opulence of fruit that is so recognizably California. The grapes were picked at 24.8 brix on October 10th, 2006. Capturing as many whole berries as possible, followed by a 6 day cold soak, gives this wine an extraordinary depth of fruit. A small amount of Ladi’s Vineyard Cabernet Sauvignon was co–fermented with the Merlot to give added complexity and structure. A submerged Cap fermentation was utilized, with several gentle punch downs. The temperature was kept on the cool side to preserve the more delicate and pretty fruit characters. An extended maceration has softenedthe tannins and given this wine a soft and silky mouth feel.

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