*AVA: *Russian River Valley, Sonoma, CA
*Farming: *Organic, Dry Farmed
*Harvest Date: *Handpicked on 28 September and 5 October 2021
*Bottling Date: *22 February 2022
The Merlot from Nakai was harvested in two separate picks in 2021. The first pick, slightly less ripe, was placed carefully into a tank and left to ferment as a carbonic maceration for one week. It was pressed with no foot crushing, finished fermentation in stainless steel, then aged over the winter in neutral oak.
The second pick, slightly riper, was foot crushed whole cluster and left on skins for a week. It was then pressed to neutral oak to age over the winter as well. Just before bottling, the carbonic and skin fermented Merlot components were blended to tank.
‘it’s not a phase’ is my hope for California Merlot – that it makes a comeback and becomes a respected and sought-after variety once again.
Indigenous yeast fermentation. 25 ppm sulfur added in November, no other additions, unfined and unfiltered.
*Tasting Notes: *rich and tannic up front, though with a slight green freshness from the full inclusion of stems, and a lifted finish due to the lighter carbonic component. California Merlot, re-envisioned.
My name is Rosalind, and I farm grapes organically and make wine without additives.
I work within a likeminded community of grape-growers and winemakers in Northern California. 2018 marked the first year I set out to create something of my own, albeit with the welcome support of the talented people who surround me.
Wine, at its core, is about community. Countless hands are involved in every glass you drink – the growers who planted cuttings three generations ago; the field workers who prune the vines in winter, tend them throughout the year and pick the grapes come autumn; the winemakers and interns who footstomp those grapes, forklift bins of fermenting fruit from tank to press, and fill barrels with wine to rest before bottling; and the distributors, restaurateurs, and sommeliers who help bring that bottle to you. An incredible amount of labor and love goes into filling a glass with wine, and I am constantly reminded of and grateful for the community who makes all of it possible. I could not do this alone, nor would I want to.
Similarly, at the end of the day, wine should be enjoyed with your own community of friends and family. I aim to make fresh, bright wines that taste good, encourage thoughtful discussion, and ultimately bring people together.