Joseph Phelps Vineyards: 1994 Merlot

Wines

Current Joseph Phelps Vintages
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Past Phelps Vintages
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BLEND & GRAPE SOURCES:
90% Merlot, 10% Cabernet Sauvignon, with 64% of the blend coming from estate-owned vineyards, and the balance from independent growers.

HARVEST DATE:
Mid-September through mid-October, 1994.

WINEMAKING DATA:
Grapes were harvested from mid-September - mid-October, 1994 at an average 23.8 degrees Brix, fermented to 13.7% alcohol, then aged 22 months in 60-gallon French and American oak barrels before being bottled in July, 1996.

Recently I was asked why we make Merlot, since production at Phelps includes over 14 different wines annually, including two Cabernet Sauvignons and Insignia. The answer was easy. We have been vinifying Merlot since 1974 as an Insignia component, but there was never sufficient quantity to produce it as a separate varietal. With the development of additional vineyards in Stag's Leap, Yountville and Carneros, we were able to cultivate enough Merlot acreage to include this world class varietal as part of our annual production.

In 1994 (one of the best vintages in the last 20 years), fruit quality in Stag's Leap and Rutherford was exceptional. Although Merlot can be more finicky and sensitive to climate and weather patterns than Cabernet Sauvignon, grapes at harvest displayed soft, round tannins and were in excellent balance with the intense fruit flavors. The finished wine is soft and approachable, with a pronounced black cherry component that sets the varietal apart. It is delicious now, and should continue developing in the bottle for at least 10 years.