1999 Merlot Reserve Carneros Napa Valley
00
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
00
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Michael Havens compares his '99s to his '97s, which he describes as pleasantly ripe, with a positive earthiness. The 2000s, with more power and ripeness, resemble the '96s, he adds. The samples of 2000 merlot I tasted included no cabernet franc. The early-picked franc went into the Bourriquot cuvee but the franc harvested during cold mid-October weather was not phenolically ripe enough to use. Punctual oxidation (the injection of small amounts of oxygen as needed, instead of normal racking) is now standard procedure here, especially during the wine first months in barrel. According to Havens, this approach, increasingly used in Bordeaux, boosts the reductive capacity of the phenolic chains and helps the wine develop a more sophisticated tannic structure.
00
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
The problem in '98 in general, according to Havens, is a lack of mid-palate sweetness and roundness, and the presence of green tannins in so many wines. "The character of the vintage was determined by the damp, cool spring weather," Havens pointed out, "and the skins were less consistently ripe than we're used to seeing." Havens thus did a severe selection among his multiple lots, ultimately selling off a substantial amount of wine. He planned to bottle less reserve merlot than in recent years. But syrah in the cooler southern end of Napa Valley, said Havens, typically has less of a tendency toward uneven set and ripening than the Bordeaux varieties, and even in '98 shows the classic "high tones of white pepper and orchid" of cool-climate syrah.
Social
© 2025 Vinous Media LLC · Privacy · Terms & Conditions