Alexander Valley Vineyards Merlot, 750 ml

Flavor Profile

• Aroma: Spicy aromas of black cherry, plum, boysenberry, cassis, vanilla and oak
• Taste: Black cherry, plum, cassis and slight chocolate
• Body: Full bodied with big structure
• Finish: Beautiful balance and a long, textured finish

Production Methods

First produced in 1984, this has been a classically structured wine each year, often showing as much tannin as many Cabernet Sauvignons. The 2020 growing season enjoyed near-perfect growing conditions. The year began with unseasonably warm temperatures, and lower than normal rainfall. This was followed by weeks of steady daytime heat and cool evenings, allowing the grapes to ripen slowly. 

We prune our Merlot vines heavily and drop fruit several times during the growing season, so the remaining clusters ripen evenly. Winemaker Kevin Hall has found that fermenting Merlot at a slightly lower temperature than some of our other Bordeaux varieties maintains the lush flavors and structure. After fermentation the wine spent 15 months aging in a combination of French and American oak barrels.  

Serving Recommendations

Ensure the correct temperature. Temperature is one of the environmental factors that can greatly affect the taste of your wine. If it is too cold, you can hardly taste the flavors. If it is too warm, the flavors will not taste sharp and defined. Merlot is best served at 60-65 degrees. You will likely need to take steps to ensure that you reach this temperature. Although it might seem counter intuitive, you should chill your red wine, including Merlot. Store it at room temperature until near the time you wish to serve your wine. To achieve the proper temperature, place the bottle in the refrigerator for about 45 minutes. Alternatively, you can place it in an ice bucket filled with half ice and half water for 10 minutes. When the bottle is the right temperature, it should be slightly cool to the touch. Since most reds are not sold chilled, you will need to chill it at home.

Awards 

• 95 points & Gold Medal, Beverage Testing Institute, 2020
• 93 points & Editors' Choice, Wine Enthusiast, 2020
• 92 points & Gold Medal, Press Democrat North Coast Wine Challenge, 2020 
• 91 points, California State Fair, 2020
• 90 points, Decanter World Wine Awards, 2020
• Double Gold Medal & Best of Class, San Francisco Chronicle Wine Competition, 2020

Sustainability

Planting cover crops between the rows enhances and protects the vineyards. The cover crops prevent soil erosion, enhance soil fertility, improve drainage and attract beneficial insects. In 2006, Hank Wetzel flipped the switch on a project he’d been working on for two years – providing solar power to the winery. From sunup to sundown our solar panels on the south side of the winery building supply about half of the winery’s power, most of which is used for refrigeration, pumps, crushing, bottling equipment and computers. We’ve planted native conifers and willows along creek banks to minimize erosion and shade the water during warm months. We apply no herbicides on the creek banks, instead we use weed-eaters to trim grasses. 

Alexander Valley Vineyard (AVV) is one of 18 wineries recognized as a Bay Area Green Business. This certification recognizes AVV as an environmental leader that conserves resources, minimizes waste and prevents pollution. Over the last decade, we have increased the varietals and vineyards that we farm organically and produce two wines from CCOF-certified “California Certified Organic Farmers” 100% organically grown grapes. Since 2006 the winery has participated in the California Sustainable Winegrowing Program. The vineyards received certification in 2014.

Herb Leg of Lamb Recipe

Serves 4

Ingredients:

• 2 lb. boneless leg of lamb
• ½ cup red onion, minced
• 4 cloves garlic, minced
• 1 Tbsp. Worcestershire sauce
• ½ cup merlot
• ¼ cup olive oil

Instructions:

1. Combine all ingredients in a Ziploc bag
2. Seal and shake and place in refrigerator for 48 hours
3. Barbeque to desired doneness. Approximately, 15 minutes per side will be medium rare on a Weber
4. Let rest for 15 minutes, then slice and serve