2016 Merus Cabernet Sauvignon, Coombsville
96 Points - Wine Spectator
Vintage 2016 gave us yet another beautiful vintage in the Napa Valley. This following the fabulous vintages of 2012-2015. Marked by a few late-season heat spells, the wines are as opulent as the 2012's, with the concentration of the 2014s. Rather than crushing and fermenting at 95+ degrees with commercial yeast strains to maximize extraction, Merus is fermented with primarily whole berries at 75 degrees using 100% indigenous yeast. Cooler whole berry fermentations retain more esters specific to the variety and vineyard and allow the yeast to remain viable to absolute dryness.
86% Cabernet Sauvignon (Coombsville), 14% Petit Verdot (Yountville)
26 Months in 100% new French oak