Mirassou California Merlot was sourced from several of the state's top winegrowing regions including the Central Coast and North Coast (Sonoma). The fruit was sourced from select vineyards to take advantage of the different fruit characteristics each region produces. Sonoma has good climatic conditions, due to its San Francisco Bay cool air intrusion, which is desirable for creating deep fruit flavors. The Central Coast's hilly terrain creates multiple types of soil which produces a rich blend of flavors, enhancing the wine's complexity.
|Luscious fruit flavors of black cherry and blackberry. These primary flavors are augmented with secondary flavors of vanilla, toasty oak and spices including clove and nutmeg. The addition of complementary varietals contributes to a velvety mouth feel and lingering, smooth finish. This wine is at its best if enjoyed within a year of release, but should be able to age in the bottle for up to three years.
|Wine maker notes
|Grapes for our California Merlot were gently destemmed, resulting in some whole berries. The must was fermented in a combination of cone sweep, rotary and upright fermenters at a maximum temperature of 85°F for five to seven days before undergoing malolactic fermentation.
|Wine Country Pot Roast with Merlot and Root Vegetables
Prep time: 15 minutes / Cook time: About 3 hours
1 tri-tip or bottom round roast, about 3 pounds (ask your butcher to trim the fat)
1 tablespoon kosher salt, more to taste
Freshly ground black pepper to taste
2 tablespoons vegetable oil
1 cup Mirassou California Merlot
1 cup canned diced tomatoes in juice
6 whole cloves garlic, peeled
8 small boiling onions, peeled
2 medium carrots, peeled and cut into 1½ inch segments
2 parsnips, peeled and cut into 1½ inch segments
1 small turnip, cut into 1½ inch chunks
1 small celery root, peeled and cut into 1½ inch chunks
12 small white button mushrooms, stems trimmed
12 very small yellow potatoes such as Yukon Gold
1 bay leaf
2 teaspoons fresh thyme leaves, stripped from the stem
2 tablespoons coarsely chopped fresh sage
Preheat a Dutch oven over a medium-high burner for about 3 minutes, or until very hot to the upper rim. While the pot is heating, season the meat with 2 teaspoons of the kosher salt and freshly ground black pepper. Add the vegetable oil to the hot Dutch oven and allow it to heat just until it begins to smoke. Add the meat and sear on all sides until deep golden.
Pour off excess fat. Deglaze the Dutch oven with the Merlot, and cook for 3 minutes. Stir in the diced tomatoes and garlic, then arrange the vegetables and potatoes around the meat. Season with the remaining teaspoon of salt and a generous grind of black pepper, and sprinkle the herbs over the meat and vegetables. Cover the pot with a tight-fitting lid, and reduce the heat to low. Cook for about three hours, or until fork tender. Turn the meat and stir the vegetables once after about one hour.
Slice the pot roast against the grain, and transfer to a deep serving platter. Surround the sliced meat with the vegetables and juices and serve.