Our View from the Edge

In the less-is-better tradition of winemaking, Merriam Vineyards’ wines are crafted with minimal intervention in the winemaking process. Winemaker David Herzberg and his team take extreme care with every step — harvest is done by hand, and the grapes are hand-delivered to small fermenters.  After fermentation, the wine goes into medium-toast, 100% French oak barrels, where it is racked throughout the year on what is known as a Bordeaux schedule — three or four times in the first year and twice in the second year.