Wine Review & Notes
The Airfield Estates Merlot was sourced from the D-2 Block located within our Miller Vineyard. This block was planted in 1996. The winemaking begins with a presort to make sure only ideal clusters are vinified. After being destemmed, the wine is fermented in stainless steel tanks, with pumpovers and punchdowns to extract tannin and color from the skins. After fermentation, the wine is put into barrels. Typically 25 – 35% of which are new, with 60% French oak, 30% American, and 10% Eastern European. Malolactic fermentation occurs in barrel. The wine spends 19 months in barrels.