Wine grapes being prepared for transportation

2007 Harvest White

The Sauvignon Blanc was fermented cool, around 65F, in 100% stainless steel to maintain a crisp, clean character and true varietal aromas. Once again, our Semillon was barrel fermented in new oak (40% Hungarian and 60% American) to add body and structure. While the Sauvignon Blanc was racked off the lees quickly, we allowed the Semillon to mature sur lees for a period of 6 weeks to enhance mouthfeel and round out the finish. Both underwent 100% malolactic fermentation. A marriage of 43% Semillon and 57% Sauvignon Blanc, Merry Cellars’ lively interpretation of this classic blend echoes an abundance found only on the Palouse. Fragrant and deep—aromas of honeyed fig, lemongrass and melon invite the senses. Enhanced by crisp acidity and notes of spiced apple, the bouquet is mirrored on the palate and maintains its presence through a long lingering finish.
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Columbia Valley







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