Wine tasting this Friday, celebrating the Memorial Day Weekend, featuring a California Chardonnay, Oregon Riesling and Washington Merlot.
We strive for a very friendly Chardonnay, with juicy tropical fruit flavors, “Clean and pure with notes of kiwi, guava and pineapple and a touch of vanilla; hint of creaminess; and a long, bright finish wonderful value, The Land: From estate 15 year-old vineyards in Lodi. Classic Mediterranean climate. Warm days produce concentrated fruit, while cool nights (from the cooling Delta breezes) impart bright acidity. Well-drained rich mineral soils, sandy to clay loam. Winemaking: Vineyard sorting. Grapes are harvested cold in the middle of the night and received at the winery immediately after picking for gentle pressing. Juice is cold settled for 48 hours then inoculated with special yeast that enhances varietal character and sur lie aging. Juice is fermented at 55F for 20 days, then wine is sur lie aged for 12 months. Partial malolactic fermentation. 25% aged with new French and American oak for 6 months. Winemakers are David Akiyoshi and Karen Birmingham.
A perfect spring/summer wine with notes of green apple, honeysuckle, and nectarine. Slightly off dry with a crisp acidity to keep it focused on the palate. Enjoy with fruits and cheeses, or spicy food such as Thai or curry dishes.
Hyatt Vineyards Merlot
Appellation: Rattlesnake Hills Blend: 95% Merlot 5% Cabernet Sauvignon
2012 Vintage: The 2012 growing season was very good, with good temperatures during the height of the growing season, a long fall with cool nights, and no danger of frost during harvest.
The Wine: Merlot is an early ripening grape and, with the excellent weather we had, was the first red grape we picked. This wine is a blend from three different Merlot blocks, including fruit from our twenty year old Hyatt Merlot block. The wine has a fruit driven palate with red hints of cherries in the finish, good balance, and smooth tannin structure. Food Matches: This Merlot pairs well with pasta, barbeque and cheeses.