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.