Elegant, Balanced, Lush & Smooth...
Schug Estate, one of the oldest estate programs in Carneros, is a pioneer in the region, and one of the few wineries in the area that still produces Bordeaux varietals in this cooler climate. While the result may not be the huge, jammy fruit-bombs that garner big scores from the critics, instead the focus is on elegance and balance, with the resulting wines pairing much more easily with food, and allowing the varietal character of the grapes to shine through. The 2006 Heritage Reserve Merlot is an example of just such a wine.
The nose shows black cherry, cocoa, and dried herb. The palate echoes the black cherry on the nose, joined by cassis, plum, and tealeaf. This medium bodied red is lush and smooth, yet remains bright thanks to good acidity. The finish is persistent, resonating on the palate with chocolate-covered cherry flavors. A small amount of Cabernet Sauvignon, Cab Franc, and Malbec are included in the final blend, adding an extra degree of complexity. The Bordeaux style red is perfect for red meat dishes prepared with a lighter touch that might be overpowered by a big, brash California Cab.
Blend:
91% Merlot (Sangiacomo, Ricci, and Rancho Salina Vineyards)
3% Cabernet Franc (Rancho Salina Vineyards)
5% Cabernet Sauvignon (Rancho Salina and Atwood Vineyards)
1% Malbec (Rancho Salina Vineyards)
Appellation: 86% Carneros; 14% Sonoma Valley
Harvest Dates: September 28th through October 25th, 2006
Sugar at Harvest: 24.4 degrees Brix average
Fermentation: 12- 14 days in stainless steel tanks, punched down three times daily
Aging Cooperage: 22% aged in new French oak barrels 6% aged in new American oak barrels 72% aged in 1 to 4 year old French and American oak barrels
Alcohol: 13.5% by volume
Acidity: TA = 0.59 g/100ml; pH = 3.49
Production: 447 cases (12 x 750ml); 8 cases (6 x 1.5L); 6 x 3L
Release Date: April 1, 2010
94 Points
Decadent, rich, and supple. Aromas of black cherry, dark chocolate, crushed stone, dried herbs, and cedar lead into layered notes of cassis, fennel, baked plums, mocha powder, and cigars dusted with roasted Herbs de Provence, earth and red volcanic mineral notes. Full-bodied and rich, with a firm spine of racy acidity and ultra-fine, gravelly tannins that carry the lasting, mouthwatering finish.
93 Points
Aromas of blackcurrant, dark plum, and cedar unfold alongside soft notes of vanilla and toasted oak. On the palate, structured tannins frame layers of black cherry, baking spice, and a subtle herbal lift from the Merlot blended beneath the Cabernet's backbone. Medium-bodied gem with good concentration finishing long and warm, with lingering impressions of cocoa and dried fig.
94 Points
A full-throttle, blackberry-driven red, laden with chalky minerality and layered with robust tannins. Violet scents mingle with fig and plum fruit in a medium- to full-bodied expression that hits all the right chords, delivering a pleasing one-two punch to the senses.
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