2001 began with an unusually dry winter. The spring bud break experienced a bit of frost which lowered yields, resulting in more concentrated grapes with intense varietal character. The summer growing season was ideal, with no notable heat spikes, resulting in slow, even ripening of the grapes. Overall, it was a moderate to cool year, allowing for a long hang time, which resulted in rich, balanced fruit.

  

The grapes for our Merlot were destemmed, but not crushed to retain a significant portion of whole berries for fermentation. We used 55% upright and 45% horizontal rotary fermenters to gently mix the juice and skins and prevent tannic bitterness. Fermentation temperatures were closely monitored and kept between 85-88º to promote cap circulation for gentle, yet maximum extraction of flavor and body from the grape skins.

After fermentation, the wine then completed malolactic fermentation. The wine was barrel aged in a combination of new and prior use European, American and French oak for approximately eleven months. The barrels were racked every three months and topped every 6 weeks to clarify the wine naturally and to assist in the aging process. The wine was minimally fined and filtered.

  

Frei Brothers Reserve wines possess a fruit-forward character with intense aromas and flavors that reflect the land and the climate that created the grapes. Our 2001 Merlot is a medium-bodied wine rich with classic Merlot flavors of cherry, berry and cocoa. Pure fruit flavors with silky-soft tannins are balanced by subtle notes of vanilla and toasty oak.