Fermented in open-top half-ton bins with daily punchdowns, this Merlot-based blend was aged for 19 months in 44% new French oak and 10% American oak. Sourced from Thatcher Bay (Merlot), Smith Ranch (Petit Verdot), and White Cat Vineyard (Cabernet Sauvignon), it’s a savory, dried-herb-driven red with rich aromatics and a laser focus. With a pH of 3.46, the wine shows excellent acidity, grip, and tension—making it one of the most food-friendly Merlots in the region. Winemaker Larry Dino notes that in the late 1990s and early 2000s, Livermore had set its sights on Merlot as the variety to champion. But with the fallout from Sideways, that focus shifted—today, Cabernet Franc has taken center stage. Still, this wine is a reminder of Merlot’s potential in the Livermore Valley when handled with this level of care and intent.