When you hear the name Rombauer you probably think of buttery, toasty Chardonnay, but did you know that the first wine made by Rombauer Vineyards was a Cabernet Sauvignon in 1980 and it's first Merlot in 1983? From the winery: "Merlot’s finest qualities emerge in cooler climates and clay soils, thus it is ideally suited for the Carneros region, where San Pablo Bay meets the southern end of Napa and Sonoma valleys. The Rombauer family have long been fans of the varietal’s rich, silky textures and supple tannins, as well as its versatility with food. The grapes were carefully destemmed and optically sorted to ensure only perfect fruit made it into the tanks. A cold soak extracted color and flavor before primary fermentation. A portion of the wine was barrel-fermented. The wine was gently basket-pressed before being racked to French oak barrels for malolactic fermentation and aging."
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