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Salexis Merlot 2001 Snowden Vineyards
$55.99
Our goal of producing a Napa Valley adaptation of the great red wines of Pomerol was fulfilled with the 2001 vintage. A year of nearly perfect weather provided us with ripe fruit having character, richness and depth that we had not yet seen from our small plot in the Snowden Vineyards above Rutherford. The grapes, Clone #181, are grown in Snowden Vineyards, which is located 800 feet above the Napa Valley floor above Rutherford. After cold soaking for 3 to 5 days, fermentation took place over the course of 7 to 10 days. Following dryness, the wine was left for an extended maceration period of 36 to 42 days. The resulting wine was then aged in Chateau style French oak barrels for 18 to 22 months.
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Wine Information
| Region | Napa Valley | pH | 3.68 pH | |
| Vintage | 2001 | Residual Sugar | ||
| Grape | merlot, cab, petit Verdot | Cellar Potential | ||
| Country | USA | Unit Size | 750ml | |
| Alcohol Percentage | Varietal Composition | 96.9% Merlot, 2.3% Cabernet Sauvignon and 0.8% Petit Verdot | ||
| Appellation | Napa Valley | Color | ||
| Nose | ||||
| Palate | ||||
Our goal of producing a Napa Valley adaptation of the great red wines of Pomerol was fulfilled with the 2001 vintage. A year of nearly perfect weather provided us with ripe fruit having character, richness and depth that we had not yet seen from our small plot in the Snowden Vineyards above Rutherford. The grapes, Clone #181, are grown in Snowden Vineyards, which is located 800 feet above the Napa Valley floor above Rutherford. After cold soaking for 3 to 5 days, fermentation took place over the course of 7 to 10 days. Following dryness, the wine was left for an extended maceration period of 36 to 42 days. The resulting wine was then aged in Chateau style French oak barrels for 18 to 22 months.
Blend Composition: 96.9% Merlot, 2.3% Cabernet Sauvignon and 0.8% Petit Verdot
Vineyard Designation: Snowden Vineyards, Hillside Vineyard east of Rutherford
Harvest Date: September 3, 2001 to September 16, 2001
Harvest Analysis: 25.7 Brix, 4.9 gms/l TA, 3.68 pH
Pre-Fermentation Maceration: 72 hours @ 60 degrees F.
Pumpover Regime: 2 time/day with Aeration
Maximum Fermentation Temperature: 90 degrees F.
Total Skin Contact Time: 35 days
Barrel Aging: 20 months in Chateau Style French oak, Medium Plus Toast, 66% new
Bottling Date: June 16, 2003
Case Production: 480 cases
| Weight | 2.0 lbs |
|---|---|
| Dimensions | 3 × 3 × 12 in |
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