2004 MERITAGE
ESTATE
ABOUT SPECIAL SELECTIONS
The Clos LaChance Special Selection Series includes only wines that the Clos LaChance winemaking team feel are unique and worthy of being showcased on their own. Whether it be a Pinot Noir from a tiny 3-acre vineyard tucked in the Santa Cruz Mountains or a barrel-select Cabernet Sauvignon from Block 20 in the Clos LaChance Estate Vineyard, each Special Selection wine is made to ensure the highest quality wine in the bottle. The quantities of each Special Selection wine are very limited, usually between 200-700 cases per vintage.
VINEYARD DETAILS
Fruit for the Special Selections Meritage is sourced 100% from the Clos LaChance Estate Vineyard in San Martin. The 150-acre Estate Vineyard was planted in 1999-2000. Nearly 20 varietals were planted, along with 60 separate clones—providing Winemaker Stephen Tebb with a spice-rack of blending wines. Hot sunny days throughout the growing season, coupled with cool ocean breezes in the evenings, allow for increased grape hang-time, and the further development of flavors and complexities. Computerized vineyard maintenance and data recording systems (weather stations, leaf and soil sensors, automated irrigation and fertigation) were also installed onsite, ensuring the highest quality fruit possible.
VINTAGE
Vintage 2004 was a record-setting year, both in terms of quality and quantity. The growing season was nearly perfect—a cool spring with mild rains and a few brief periods of high temperatures later in the summer. Towards the end of the season, temperatures dropped. But those who waited were rewarded. The fruit hung longer on the vine, developing intense, ripe berries with deep color and complex flavors.
WINEMAKING
The different grape varietals that make up this wine were all hand-harvested and processed separately. The Petite Verdot, Cabernet Franc, and half of the Merlot were destemmed into closed top tanks, fermented for 1-2 weeks with pump overs 3 times per day, and barreled down to age. The other half of the Merlot fermented for 10 days in small open top containers and was punched down 3 times per day before being barreled at dryness. The Cabernet Sauvignon was destemmed to open top tanks, cold soaked for 4 days, and punched down 4 times per day prior to barreling. All varietals aged undisturbed for 16-18 months in 70% new French oak and 10% once used French oak. A touch of Malbec was added when the components were racked to tank and blended together. The new blend was put back to barrel for another year of aging before being bottled without any fining or filtering.
WINEMAKER’S NOTES
There is one word that comes to mind when I think of this wine--elegance. Fruit flavors of blackberries and currants dominate the nose, along with a hint of spice. Soft, elegant tannins create a nice backbone for dried cherry and blackberry fruit flavors. The finish lasts forever.
Herbed Veal Roast, Peppered Steak, Braised Short Ribs, Manchego or Asiago Cheese
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