Airfield Estates Reserve Merlot
WHY WE LOVE IT
- 100% Estate Grown.
- The Reserve Merlot was sourced from some of the best Merlot blocks on the estate.
- A wine of this caliber truly starts in the vineyard, where they strategically plan from winter through harvest to put in the extra work to make this wine stand out. Each plant has a small crop load, giving each grape more intensity, flavor, and ripeness.
Varietal: 100% Merlot
Elaboration: The grapes were destemmed but not crushed and sorted using our optical sorter before being sent to small fermenters. After a 48-hour cold soak, the grapes were inoculated with three yeast strains. During the fermentation process, we incorporate strategic extraction meth- ods to create a wine that is bold in flavor, showing weight, structure, and elegance. Early on, before alcohol is present, we achieve about 75% of our extraction by having an aggressive approach with aerated pump overs, délestage, and incorporating more air to extract from the cap. Once alcohol levels are 8-9%, we taper off to a gentler approach with fewer pump-overs. This allows the fermentation to not over-extract or create excessive tannins and astringencies. Following the completion of alcoholic fermentation, the wine was then drained from the skins, and the skins were sent to the press to extract any remaining juice. The wine was then sent to barrels and inoculated for malolactic fermentation. After this process, the lees were stirred for four months to naturally soften the wine, build texture, and create a rounder mouthfeel. The wine was aged for approximately 22 months in French oak barrels (75% new, 25% 1 to 3-year-old) before being sent to tank and prepped for bottling.
Tasting Notes: Captivating aromas of blackberry, red cassis, and black cherry intertwined with sweet plum, vanilla bean, and smoked caramel. On the palate, this medium to full-bodied wine delivers weight and finesse, with soft tannins, balanced acidity, and rich flavors of raspberry jam and espresso compli- mented by subtle undertones of smoked cedar. The finish is a testament to the wine’s sophisticated structure, leaving long-lasting flavors of sweet chocolate and dark berries. Enjoyable now, this Merlot will reach its peak between 2034 and 2040, offering a truly memorable experience for years to come.
PRESS
2021 – 92 Paul Gregutt | 90 Jeb Dunnuck
2020 – 91 Wine Enthusiast | 90 Jeb Dunnuck
PRODUCER BACKGROUND
Airfield Estates is a fourth-generation family vineyard based in the Yakima Valley, Washington. Today the winery is overseen by brother-sister duo Marcus Miller and Lori Stevens. The siblings prepared themselves for this endeavor. Marcus pursued an MBA in Finance and a degree in Viticulture and Enology, interning at Canoe Ridge in Walla Walla, he also worked as winemaker at Tsilan Cellars in Chelan and harvester at Montana Brancott Winery in Marlborough, New Zealand. Laurie obtained a Master’s in Wine Business from the University of Adelaide in Adelaide, South Australia, with a background in retail distribution management..
Prior to its farming days, Airfield Estates operated as a training base for hundreds of Army Air Corps pilots during World War II. The airbase closed in 1944, and the airplane hangars and other buildings were auctioned off to the Miller family for $1. The ranch produced alfalfa, asparagus, potatoes, onions, and oats, as well as cattle and hogs. Founder H. Lloyd Miller’s entrepreneurial spirit brought him in contact with President Roosevelt to find the funding for the Rosa Canal Project in the Yakima Valley, enabling irrigation water access from the high mountains to the soon-to-be established 830-acre winery. In 1967, Don Miller, the current owner’s grandfather, planted three “test” varietals, Riesling, Gewürztraminer, and Cabernet Sauvignon, which would lead to more than 20 different varietals being greenhouse-propagated and commercially planted by 1971 as the oldest established AVA in Washington State.