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The grapes for our Central Coast Merlot were destemmed and cold soaked for two days to enhance the extraction of color and flavor from the fruit. The wine was fermented two weeks at a maximum temperature of 85°F. Only the freerun juice was selected for this wine, which was aged in contact with oak to impart notes of toast and pepper to the final blend.
Pairs with Beef, Lamb, Veal.
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