Winemaking notes on this lovely Merlot from Rosalind Reynolds at Emme Wines: "I decided to make as close to a classic California Merlot as possible, while maintaining the acidity and freshness of the fruit. I footcrushed the Merlot to tank and left it on skins for slightly over a week, with foot-treading and pumpovers twice a day. ...Due to its high tannin and acid profile, it is the only wine I decided not to bottle in March. Instead, I left it to develop slowly in neutral barrels [on the lees] until bottling in early August." We're really touched by this elegant, not-abrasive Merlot: it's such a great argument for pursuing this graceful, plummy variety when respected by the hands of a careful producer.