*AVA: *Russian River Valley, Sonoma, CA
*Farming: *Certified Organic, Dry Farmed
*Harvest Date: *Handpicked on 24 September 2020
*Bottling Date: *01 August 2021
My second wine from Nakai Vineyard, and another new grape for me in 2020. Aki Nakai traditionally makes his Merlot for his own small label in Japan, but decided not to produce it in 2020. After I picked his Muscat Vert, he called and asked if I’d be interested in his small block of Merlot as well. I said yes, so he picked out the block and sent it to me at the end of September.
Much riper than I pick most of the fruit, the Merlot came in at close to 25 brix. I decided to make as close to a classic California Merlot as possible, while maintaining the acidity and freshness of the fruit. I footcrushed the Merlot to tank and left it on skins for slightly over a week, with foot treading and pumpovers twice a day.
Once pressed and through primary fermentation, the Merlot was put into neutral oak and left to go through malolactic fermentation over the winter. Due to its high tannin and acid profile, it is the only wine I decided not to bottle in March. Instead, I left it to develop slowly in barrel _sur lie _until bottling in early August.
Indigenous yeast fermentation. No added sulfur, no other additions, unfined and unfiltered.
*Tasting Notes: *Juicy cassis on a bed of dolmas and crushed granite. Grippy youthful tannin. Delicious now, but will age beautifully.
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.