2021 Reserve Merlot
Tasting Notes
Our 2021 Reserve Merlot displays 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.
Awards
2020 Vintage
92 Points, Paul Gregutt
91 Points, Wine Enthusiast
90 Points, Jeb Dunnuk
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2021 Vintage
92 points, Paul Gregutt
Vineyard Designation
100% Estate Grown
Vintage Notes
The 2021 vintage will be recorded as one the warmest in Washington State history. With a mild winter and a warm spring, we saw bud break during the second week of April, about 1 to 2 weeks earlier than average. Then we experienced a heat wave in late June that lasted roughly six weeks with over 35 days of 100°+ temperatures and some daily highs nearing 118° Fahrenheit. This period of extreme heat began when the grapes were in a cluster and berry size development stage, causing grapes to stress out weeks before we vintners would prefer. Smaller berry size led to an overall 30% reduction in crop size for us. On the bright side, these smaller berries produced phenomenal flavors. We also saw rapid ripening at a pace last seen in 2015, creating a very early harvest start. By the end of August, we had brought in nearly 150 tons of spar- kling wine grapes and Sauvignon Blanc grapes, hands down an August record for us at Airfield. By the end of September, we had crushed every white varietal, which was beneficial for us in winemaking as we could then give 100% of our attention to red varietals. October started with nice warm temperatures, and the pace of grape harvesting was going very well, with ideal ripeness and exceptional quality. By the third week of October, we did see several freezing events causing our canopies to die. With only a limited amount of fruit remaining, it was easy for us to harvest the last remaining fruit before the end of October. In the end, the 2021 vintage made outstanding wine. Our red wines display dark fruit elements with structure and finesse. The wines created in 2021 will be enjoyable in their youth but also age-worthy, making a lasting impression.
Winemaking Notes
Our 2021 Reserve Merlot was sourced from some of our estate vineyard’s best Merlot blocks. A wine of this caliber truly starts in the vineyard, where we strategically plan from winter through harvest to put in the extra work to make this wine stand out. We aim to ensure each plant has a small crop load, giving each grape more intensity, flavor, and ripeness. Harvested in early October, 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.
Food Pairing
Grilled Lamb Chops with Fresh Herbs
Beef Tenderloin and Grilled Vegetables
Roasted Chicken or Duck
Gruyere or Cantalet
- Varietal Composition: Merlot
- Appellation: Yakima Valley
- Aging / Barrel Program: 22 Months in 100% French Oak (77% New, 25% 1-3 Year)
- Cases Produced: 409 Cases
- Alcohol: 14.2
- pH: 3.85
- Acidity: 5.7g/L TA
- Ageability: Enjoy now through 2040, with optimal maturity in 2033.