2004 Cabernet Sauvignon
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2015 - 2025
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Mark Herold and Erika Gottl make a limited quantity of dense, chunky, full-flavored cabernet sauvignon in a tiny facility behind their house in the town of Napa (the barrels of wine go into a temperature-controlled facility prior to the first summer). They work with multiple vineyard sources up and down the valley. According to Herold, "we pay for fruit based on the control we have over the vineyards and the harvesting. Best of all is if we can completely get rid of the grower's input and get exactly what we want. "Herold told me he picks on flavor and seed maturity, waiting for brown seeds, which bring suppler tannins. Brix levels are typically between 27 and 28 degrees, and he does not hesitate to add water if he feels that it is necessary, adding that everyone else does it too. The fruit is destemmed but not crushed, and pressed gently in a stainless steel bladder press. Herold and Gottl use about 30% Darnajou barrels for their wine, and like to use heavy toast, which gives the wines a chocolate and coffee character. At the time of my visit, Herold and Gottl had the equivalent of 2,500 cases of 2004, but they noted that ultimately barely a thousand cases will be bottled under the Merus label. Look elsewhere in this issue for tasting notes on other wines made by Herold for his clients, including Hestan Vineyards, Harris Estate, Kobalt and Buccella.
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