1999 MERLOT
AQUARIUS RANCH
RUSSIAN RIVER VALLEY

VINEYARD

The McIlroy Family established Aquarius Ranch in 1972. The vineyards are on Westside Road in the Russian River Valley, Sonoma County. It is called Aquarius Ranch because in the winter, while the vines are dormant, they are often under several feet of the flooding Russian River. The well-drained soil and cool microclimate are ideal for growing Merlot grapes

GROWING SEASON

The 1999 growing season was marked by a late start. The Merlot set a nice crop and the grapes developed under near perfect conditions. The fall was quite cool and the grape quality was excellent. The final wine is rich and elegant.

WINEMAKING

The 1999 Merlot grapes were harvested at the crack of dawn and retained the morning freshness. The average sugar content was 24.5 degees brix. The grapes were immediately crushed and pressed and cold soaked for twenty-four hours to enhance color and flavor development. The must was fermented (open top fermentors) for seven days. The wine was then pressed and settled in stainless steel tanks for five days. At this time the wine was racked into 60 Gallon French Oak Barrels and aged for fourteen months.

TASTING NOTES

The wine has a medium-deep ruby hue with aromas of berries, spices, and toasty oak. Medium bodied with layers of chocolate, cherries, currants, and clove. The long finish is has notes of blackberries, toasted vanilla, and a hint of coffee.

2000 MERLOT
AQUARIUS RANCH
RUSSIAN RIVER VALLEY

VINEYARD

The McIlroy Family established Aquarius Ranch in 1972. Our Estate vineyards are on Westside Road in the Russian River Valley, Sonoma County. The deep well-drained soil and cool microclimate are ideal for slowly ripening the Merlot grapes. The slow ripening allows for complex flavor development and ideal grape acidity.

GROWING SEASON

The 2000 growing season started early. Summer was long and cool. The fall was warm. The grapes reached maturity at the end of October and the quality was excellent. The final wine is rich and elegant.

WINEMAKING

The 2000 Merlot grapes were harvested at dawn, still retaining their morning freshness. The average sugar content was 24.5 degees brix. The grapes were immediately crushed, pressed, and cold soaked for twenty-four hours to enhance color and flavor development. The must was fermented (open top fermentors) for eight days. The wine was then pressed and settled in stainless steel tanks for five days. At this time, the wine was racked into 60 Gallon French Oak Barrels and aged for sixteen months.

TASTING NOTES

The wine has a medium-deep ruby hue with rich aromas of blackberry, spices, and toasty oak. Medium bodied with layers of cherries, currants, clove, and cinnamon. The warm smooth finish has notes of berries and toasted walnuts.