Description

The Merlot from Nakai was harvested in two separate picks in 2021. The first pick, slightly less ripe, was placed carefully into a tank and left to ferment as a carbonic maceration for one week. It was pressed with no foot crushing, finished fermentation in stainless steel, then aged over the winter in neutral oak. The second pick, slightly riper, was foot crushed whole cluster and left on skins for a week. It was then pressed to neutral oak to age over the winter as well. Just before bottling, the carbonic and skin fermented Merlot components were blended to tank.