Our 10.5 acre vineyard is over 50% Merlot, and we have two different clones, one of which was bred at UC Davis and the other in Pomerol, in Bordeaux. This wine is made from the Pomerol clone and was planted together with the Silica block, across different soil types but sharing the same rows. The name “Alluvia” refers to glacial till that makes up most of the vineyard, featuring silt, gravel and large rocks. This alluvial till lends the wine distinct characters due to heavier canopy than the drier side o the block, larger berry size, slightly lower pH (due to shade and more water holding capacity in the soil). Using only 30% new oak and encouraging expression of the grapes, the result is a structured, deeply complex Merlot that can be enjoyed now, or hold for aging. Deep burgundy to a cherry red rim. Perfumey cherry and bright red fruit. Red licorice, vanilla paste and a hint of a menthol/eucalyptus quality, really fresh. Palate is juicy, but smooth and builds to some impressive structure mid-to-back palate. Dry tannin present, but not aggressive. Enjoyable structure, and finishes with more cocoa/vanilla alongside cherry pastry filling, really “distinct Alluvia” licorice/fennel notes too. Dried roses, cassis liqueur. Really enjoyable to drink, and has plenty of food-friendly acidity. Try this with seared tenderloin steak with pureed or roasted root vegetables, and blackberry-balsamic steak sauce. Eggplant roulade would also be fantastic!