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Buttonwood Merlot, 2004
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:Wine Rating
:Wine Type
The 2004 growing season produced a small crop of merlot which was crushed and fermented with Pasteur red yeast for two weeks before pressing off, then racked to French oak barrels where it aged for 19 months. The addition of cabernet franc adds structure and a bit of spiciness to the final product.
Concentrated aromas of dried cherry and clove give way to attractive flavors of dried cherry, plum, allspice, cola, and oak. A firm backbone of tannin supports the wine without getting in the way of the flavor and ensures the wine will age for years to come.
:Description
Santa Barbara, United States
:Wine Region
:Vineyard
Santa Barbara, United States
:Vineyard Region
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