Our Merlot displays fragrant plum, cherry, and blackberry fruit aromas, with complementary scents of fresh herbs, vanilla, coffee, and toasted oak adding complexity. Medium-bodied and firmly structured on the palate, its fine depth of fruit and supple tannins make it both delightful on its own and a delicious accompaniment to food. After the grapes are crushed and destemmed, we cold-soak the juice at 55 degrees F for 24 hours before inoculating the juice with a cultured yeast strain to instigate fermentation. The juice is fermented in stainless steel tanks at 85 degrees F for 7 to 10 days to fully extract color and flavor, before undergoing a secondary malolactic fermentation to soften acidity. To achieve this fruit-forward approachable wine, barrel aging takes place in 20% new American oak, primarily from Appalachian forests. Appalachian oak has a spicy flavor profile that complements Merlot without overwhelming it. The remaining barrels are two- to four-year-old American and French.