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Tasting Notes • 2006 Merlot
Harvest Date: September 27, 2006
Sugar Level: 24.9º Brix
Total Acidity: 0.68 g/100ml, pH 3.56
Vineyard Source: M1 block of Bill and Claudia's Vyd Oak Knoll District of Napa Valley
Fermentation: Stainless steel tank fermented for 5 days. Racked to tank for M/L addition and then to barrels.
Malo-lactic: Three months in barrel.
Barrel Aging: 19 months in French oak, 5% new. Three rack and returns.
Bottled: May 20, 2008. 98 cases produced.
Chemistry: Alc 14.6% by volume, pH 3.62, TA 0.56 gm/100ml, free SO2 38ppm

The 2006 Merlot was harvested and crushed on September 27. The must was pumped to a SS tank and the yeast was added immediately. The tank was pumped over 2X each day until Oct 3 when the wine was pressed and transferred to a clean SS tank. The malo-lactic culture was added, mixed, and the wine transferred to barrels. The M/L conversion was complete by December 18. The wine was left on the lees until Jan, 2007 , then racked to clean barrels

The wine was racked to clean barrels again in July and Dec 2007. During the July racking very small amounts of cabernet franc and petit verdot were blended in. The wine was filtered on May 16 and bottled on May 20, 2008.

The Muir's Legacy 2006 Merlot is a wine made to go with food. It is medium bodied with a delightful balance of fruit, acid, and oak. Pair it with steak, rich pastas, or smoked foul. Chocolate is not out of the question.
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