2010 Sebastiani Merlot, Sonoma County
Dark garnet and reddish in color, this 2010 is very much so reflective of a California Merlot. Aromatically speaking this wine combines black cherries, black tea, coconut, toffee, and light oak. The palate is rich, soft and approachable with layers of dark cherry, ripe fruit and lingering tea-like flavors. Balanced, elegant and fruit forward yet not overly ripe, this is exactly what we look for in Sonoma County Merlot. - Mark R. Lyon, Winemaker
Food Pairing Notes
Enjoy this wine alongside a wide array of dishes, including pasta primavera, salami, grilled steak and herb-crusted lamb chops.
76% Merlot, 9% Syrah, 4.5% Petit Verdot, 4% Petite Sirah, 2% Cabernet Sauvignon, 4.5% Mixed Reds
New and one-year-old Hungarian, American and Oregonian oak
September 25 to Novermber 5, 2010
2010 started cooler and moderate in the springtime, and continued with a cooler than average summer. This allowed fruit to stay on the vine longer, enabling a good set with even berry maturity and above average crop levels. This also created a more concentrated berry with intense fruit forward flavors. Overall, the vintage created a lighter bodied Merlot with more forward herbal and tea-like aromas.After a three-day cold soak, we crushed and fermented the fruit at relatively warm temperatures—for maximum extraction—in stainless steel tanks for 10-15 days. Early blending helped integrate and balance the wine’s aromatics and flavors. Nineteen months of maturation in a combination of Canton-American, Hungarian and Oregonian oak barrels brought additional structure and complexity to this Merlot.
Sonoma County has a long history of producing Merlots that are both lush and structured. Our 2010 Merlot features fruit from a number of great vineyards in the county’s top AVAs including Dry Creek Valley, Alexander Valley, Sonoma Valley, and Chalk Hill. For added fruit, tannins and complexity, we included small amounts of Cabernet Sauvignon, Syrah, Petite Sirah and Petit Verdot.
Released late summer 2013