Varietal
76% Merlot, 7% Rubired, 5% Petit Verdot, 4% Petite
Sirah, and 8% other wines
pH
3.65
Titratable Acidity
0.54g/100ml
Residual Sugar
0.75g/100ml
VINEYARDS
About 100 kilometres from San Francisco and sitting at the foot of the Sierra Nevada Mountains, California’s Central Valley produces Merlot fruit of outstanding quality. The beautiful warm days and cool breezy nights of this area provide the ideal conditions to produce perfectly ripe fruit.
WINEMAKING
The grapes for Barefoot Merlot were harvested at optimum ripeness, which allowed for easy extraction of rich colour and velvety tannins. The winemaker selected aromatic yeast strains and employed a warm fermentation process, which has resulted in a wine with more flavour and fruitier aromatics. Proper storage after fermentation has helped to build complexity on the palate and bring a nice balance to the wine.
