Vampire Merlot
Vampire vineyards - Paso Robles, California

Vampire Merlot was harvested from cool-climate, coastal vineyards at the southern end of the Central Coast’s Paso Robles viticultural district. At this site, sunny summer days are tempered by daily afternoon fog rolling in off the nearby Morro Bay and Pacific Ocean.

Picked at peak ripeness, our Merlot is fermented on the skins for two weeks, with three-times-daily pumpovers, the traditional method of extraction which brings rich color and supple tannins to the new wine.  Aged with a combination of both French and American oak, our Merlot develops graceful fruit flavors in the cellar, complemented by subtle shadings of vanilla and toast from the oak.

At the completion of the aging process, this Merlot was carefully blended with 8% Cabernet Sauvignon for added depth and structure, as well as 8% Zinfandel, which adds a spicy note on the palate.  Approachable now, Vampire Merlot is perfectly balanced for additional bottle aging.

Merlot
Recas Vineyard - Transylvania 12.5% Alcohol

An intense dark plum bouquet typical of a very young wine is just starting to open up and reveal the full, true character of this wine. The wine's lively, dark purple color will destroy your carpet so be careful! Already the soft fruit flavors are starting to integrate well with the powerful structure of this wine, which marries soft tannins with vanilla hints of fine American oak. Made in the modern reductive style, this wine is perfect to enjoy now but has the structure to age for many years. A big wine, Vampire Merlot can take on the biggest char-grilled steaks and barbequed pork cutlets that you can throw at it, but it also has the fine elegance of this classic variety, allowing it to be served at parties with buffet foods and dips.