WINEMAKER NOTESUpon hand harvesting in the early morning hours, our grapes were carefully destemmed and sent to tank for a whole-berry fermentation. The grapes were cold soaked in tank at 45˚F for 4-7 days, allowing for increased color, aroma, and flavor extraction. After inoculation with a select yeast, the grape must (juice, skins, and seeds) fermented at 82˚F, which allowed for a hot extraction on the skins. For fermentation cap management, the juice was pumped over the skins two times per day, wetting the cap evenly for a nice healthy fermentation. After fermentation and pressing, the wine was aged in 35% new French oak and 65% neutral oak for 20 months before bottling. The blend is 90% Merlot, 8% Cabernet Sauvignon and 2% Petit Verdot. Whitehall Lane has always utilized the art of blending to make a Merlot with layers of flavors, complexity, and balance. These elements assist with the goal of varietal typicity in creating the perfect Merlot. This 2017 Napa Valley Merlot was bottled unfined and unfiltered.