| Red Rock Winery |
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Healdsburg, California |
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| Red Rock Reserve Merlot |
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| The grapes for the 2008 Merlot were destemmed but not crushed, leaving about 20% whole berries in the fermenter. This “Partial Whole Berry Fermentation” method was used to enhance the varietal character of the finished wine. The grapes were then fermented on the skins for five to seven days at a temperature of 88° F. The entire blend underwent Malolactic Fermentation to add complexity to the aroma and flavor and to ensure stability in the finished wine. The wine was bottle aged for two months prior to release. |
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| Notes |
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| website: |
www.ranchozabaco.com |
