92 Points from Robert Parker's Wine Advocate
The 2016 Merlot is made from 65% estate-grown fruit, with 50% coming from the Suscol Springs vineyard and 15% from the Cakebread Winery Ranch vineyard. It was aged 17 months in 44% new French oak. Medium to deep garnet-purple colored, it has a softly spoken nose of warm plums, blackberry pie and Black Forest cake with suggestions of menthol, tobacco and cloves. Medium to full-bodied, the palate is gently swathed in soft, plush tannins and has loads of juicy black fruits, lifted with a lively line of freshness and finishing with a minty kick.
This is a savory, bold and structured wine, with a firm foundation. Hints of dried herbs, along with aromas of deep blackberry and black cherry, are evident along with mineral notes of crushed stone. The flavors are deeply concentrated with black plum, as well as fresh blackberries to match the nose. Freshness and acidity are followed by silky textures and refined, elegant tannins.
Blend: 82% Merlot, 7% Petit Verdot, 6% Syrah, 5% Cabernet Franc
“Quality and sustainability have been Cakebread cornerstones since our first vintage in 1973. We’re a family winery, and we want to protect the land for future generations.” –Bruce Cakebread
At Cakebread Cellars, we embrace environmental responsibility with green practices that range from sustainable and organic farming and diligent water/energy conservation to extensive recycling operations (nearly 90% of winery-generated waste). We are proud to have been an early industry leader in these efforts. In fact, Cakebread Cellars was only the second California winery to achieve Napa Green certification; we’re also certified as Fish Friendly and participate in the Certified California Sustainable Winegrowing program.
$74.99 Regular Price