Cabernet Sauvignon Napa Valley

Rather than crushing and fermenting at 95+ degrees with commercial yeast strains to maximize extraction, Merus is fermented with primarily whole berries at 75 degrees using 100% indigenous yeast. Cooler whole berry fermentations retain more esters specific to the variety and vineyard and allow the yeast to remain viable to absolute dryness.

The bulk of Merus comes from a single well-chosen Cabernet Sauvignon vineyard site in the Coombsville A.V.A of the Napa Valley. This is one of the coolest sites in the Napa Valley which allows the vines to remain viable and active into November. What it also has going for it under challenging conditions is very well-draining soil (volcanic strewn with river cobble), early morning sunshine due to the gentle eastern aspect, and daily afternoon breezes.

Deep purple-black in color, the Cabernet Sauvignon gives up notes of black raspberries, kirsch and roses over a core of cassis and warm blackberries plus hints of pencil lead, bay leaves and menthol. Full-bodied with a well-played frame of approachable, chewy tannins, it has plenty of black and red fruit layers with a savory finish.

Decant for at least one hour in advance for maximum enjoyment.