Winery note: Merlot is the first variety to be harvested from our Estate each year. We picked with tame sugars in the 24%’s giving food friendly wine with alcohol in the 14%’s. After a destemming and light crushing we split the grapes into 2 fermentations. Lot 1 fermented with NDA21yeast which encourages fruity flavors while discouraging vegetal aromas (we prefer cherries to jalapeños, at least in Merlot). Lot 2 fermented with Melody - a mix of 3 yeasts, 2 early fermenters to enrich mouth-feel and fruit impact (Kluyveromyces thermotolerans, and Torulaspora delbrueckii), and the third “normal” yeast, Saccharomyces cerevisiae, which is a vigorous fermenter to completely devour all the sugar. All this mellowed married with vanilla and brown spices whilst in some new French oak barrels for 21 months. This Bianchi Merlot is rampant in very upfront cherry aromas in the nose with an interesting touch of herb in the mouth. As one’s mouth is watering, a medium intense fine tannin tactility coats the palate followed by a long finish of cherry jam on medium dark toasted whole wheat. If one is patient, this wine could well last 3 to 7 years in one’s cellar.