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Wine

Merlot

Winery

Airfield Estates

Region

Yakima Valley, Washington

Varietal

100% Merlot

Aging

Our winemaking begins with a pre-sort of the fruit to make sure only ideal clusters get vinified. After being destemmed, a gentle peristaltic pump is used to transfer the must to the fermentation vessel. The wine is fermented in 6 ton stainless steel tanks and 1 ton stainless steel fermentors. Pump-overs, Rack and Returns, and Punch-downs are used to extract tannin and color from the skin. Ideal peak ferment temperatures are 80-84 degrees. After the wine has finished fermenting it is pressed and settled for 48 hours before going to barrel. Barrels are typically 25%-35% new, and are composed of 60% French, 30% American, and 10% Eastern European. The wine goes through malolactic fermentation in barrel and then is racked. Blending occurs during the 2nd racking, usually in April. Racking continues every 3 months until the wine is finally bottled in May after 19 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.

Tasting Notes

Full-bodied with supple tannins and lingering flavors of dark flavors of plum with nuances of clove.