2000 Sonoma County Merlot

Tasting Notes

The final blend is 85% Merlot which contributes the core of sweet cherry, dark plum, and chocolate tones. The 8% Cabernet Sauvignon adds depth and cassis while the 3% Cabernet Franc provides its traditional cedar notes and finally, the 4% Syrah deepens the flesh in the mid-palette. Our 2000 Sonoma County Merlot can be enjoyed now but will reward those who are patient for the next 6 to 8 years.

Acclaim

87 Points - "Bright ruby-red. Lively aromas of red currant, cherry, tobacco and fresh herbs, with a truffley nuance. Lush, sweet and accessible, with red currant, tobacco, leaf and wood smoke flavors and a light vegetillity. Juicy and nicely delineated." - Stephen Tanzer, International Wine Cellar

85 Points - "...offering sweet chocolately, cherry fruit as well as additional ripeness and texture." - Robert M. Parker Jr., Wine Advocate

85 Points/Very Good - "Medium to medium-dark ruby; attractive, intense, spicy, floral, ripe cherry fruit aroma with hints of green olive and mint; medium-full body; moderately rich and concentrated, herbal, cedary, tarrish, blackberry and black cherry fruit flavors; medium-full to full tannin; tight, rough, chalky finish; lingering aftertaste." - California Grapevine

Source

Matanzas Creek’s leading role in quality winemaking was built on marrying terroirs to grapes as well as consistently redefining winemaking practices. This 2000 Merlot is one more step in Matanzas Creek’s history. The traditional core sourcing of Bennett Valley and Carneros Merlot is now complemented with fruit from Alexander, Knights and Russian River Valleys. To take advantage of such exceptional fruit, our winemaking team is using new techniques more specific to cool climate winemaking.

For the first time, the customary extended maceration was supplemented with lots that employed pre-fermentation “cold-soaks”. This marriage combines the power of extended maceration with the suppleness and finesse of “cold-soaks”; a technique most commonly used in Burgundy. Hand sorting of the fruit was also introduced as the next qualitative step in our Merlot craftsmanship.

Production Statistics

Finished Wine:
14.3% Alcohol
5.9 g/l TA
3.58 pH
Aged 18 months barrel in 100% French oak, 71% new, 29% seasoned

Final Blend:
85% Merlot, 8% Cabernet Sauvignon,
4% Syrah,3% Cabernet Franc