As most of you are aware, I've been a proponent of Merlot for the East coast for almost two decades (our first Merlot bottling was from 2002.) Bordeaux varieties tend to do really well due mostly to our climate, but also because they lend themselves to blending well. This vintage, the round meatiness of Merlot called for some structure to help balance the wine, and for this we blended in 18% Petit Verdot. This is a wine that when first released will probably take about 18 months later it's starting to come around.
This is classic Allegro Merlot: shy early on, then growing in complexity with typical raspberry and cocoa notes and a full yet firm structure. This wine represents a major step in the evolution of our reds where I'm finally starting to dial-in better what we can do winemaking-wise to bring out the best in the grapes by understanding our soils better and how to react to them in the winery.
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