Merlot vines grow exceptionally in the Bale Loams of Stags’ Leap: alluvial soils with volcanic ash minerality.  Underneath the top layer exists a deeper layer of sandy loam laced with gravel and cobbles, allowing the kind of quick and thorough drainage that leaves the vines a little thirsty, concentrating their flavors.   Searching for vineyards whose grapes complement the Estate has led us to partnerships with some of Napa Valley’s premiere grape growers.   Careful vineyard selection, followed by meticulous farming yields a Merlot with rich fruit flavors, full body, and firm structure.

Cakebread Cellars Merlot 2005 offers a constellation of bright fruit aromas keyed on fresh black cherry, blueberry and plum, with fragrant scents of rose petal, tea-leaf, tobacco and cocoa adding interest and complexity.  On the compact, supple palate, vibrant cherry, blackberry and cassis flavors are enlivened by a zesty black-tea spiciness that segues into a long, cocoa-tinged finish.  Delicious now, this rich, firmly structured Merlot will soften and develop further nuance with 2-3 years’ additional bottle age.

This is a full-bodied, intense, California wine bursting with flavors of ripe fruit and vanilla, integrated with tannins that remain through the smooth finish.

Medium-full garnet in color, the wine's aromas are principally ripe black currant and blueberry, bolstered by notes of cola, licorice and unsweetened chocolate, as well as spicy oak.  On the palate, the texture is firm but without powerful tannins, its flavors of cassis, black cherry and spice cake.  This Merlot makes a great accompaniment for roasted or grilled red meats (especially lamb), poultry and soft-ripened cheeses. Also partners very well with polenta and sausages.

The fruit for Clos du Bois Classic Sonoma County Merlot comes from vineyards in Sonoma County's Alexander and Dry Creek Valleys. Extended maceration enhances color, flavor and mouthfeel, and aging for 18 months in 60-gallon oak barrels adds softness and a subtle vanillin component. Small amounts of Cabernet Sauvignon add structure and complexity, which enlivens the subtle texture and plum-like fruitiness that is the hallmark of fine Merlot.

Merlot is food's best friend and a fantastic party choice. This wine pairs well with roasted leg of lamb or tomato-based pasta dishes.

When we try to describe our 2004 Merlot, we come up with words like lush, rich, dense, concentrated. Hearty. A wine that can bring out the best in grilled game and fish, same as it can with other bold dishes like stews and extravagantly seasoned red-sauce pastas.

We decided to blend some Cabernet Sauvignon, Syrah and Cabernet Franc into this wine to add some backbone and plump up the mid-palate. We also aged the wine in oak barrels coopered to our specifications. That encouraged cedar and vanilla fragrances to develop.

What we ended up with is a wine that we think is well-balanced and quite complex. You’ll find layers of plums, black cherries and pomegranate with underlying hints of cream. On the palate the lush fruit is balanced by approachable tannins. The finish is delicate and smoky.