Our View from the Edge

In the less-is-better tradition of winemaking, Merriam Vineyard wines are crafted with minimal intervention. Winemaker David Herzberg and his team take extreme care with every step of the process; grapes are picked, sorted of debris, and placed in small batch fermentation tanks by hand. After fermentation, the wine goes into medium-toast, one hundred percent 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 the following year, which eliminates the need to filter our red wines.

With the additional vineyard space and outside clients, the winemaking facility at Los Amigos now includes multiple open-top fermentation tanks, allowing the vintners to follow a more traditional winemaking approach. These tanks provide the ability to dump whole berries for extended cold soaks and on-the-skin fermentation, techniques which old-world winemakers have sworn by for centuries.