Farella Merlot Coombsville 2017

There are places in this world that are meant to grow perfect Merlot. We all remember how this plummy, loveable varietal got popular and subsequently planted everywhere imaginable a decade or two ago. It was overcropped, over-produced, and underwhelming. But there are a few key places whthatontinued to produce Merlot the good way. Pomerol comes to mind... Washington State has a proud history with Merlot, as well. And let's never forget the cooler, captivating corners of the Napa Valley like Oak Knoll and (our favorite Merlot locale) Coombsville. Farella Vineyard, helmed by longtime winemaker and alall-aroundonderful guy Tom Farella, has been growing and bottling elegant, age-worthy, and dynamite Merlot since the 1980s. Farella also grows and produces Cabernet and Sauvignon Blanc, and they sell all of these varietals to everyone from Opus One to Merryvale. The volcanic soils and proximity to the cooling San Pablo Bay make for a ripe and balanced style Merlot, perfect for aging in your cellar. We tried a 1991 Farella Vineyard Merlot one night at Zuzu, and were floored by its freshness, the tobacco nose, and the pleasing structure. 

But let's talk vintages, namely this stunning 2017. It was an early year for picking, and one that permitted Tom to make a winerue to his vision. His intent is to make Merlot brimming with softness, with deep allure and rounded tannins. The bright cherry fruit is dominant, and that classic Farella aromatic structure keeps the wine as intriguing on the nose as it is texturally on the palate. You'll be charmed by the deft freshness and volcanic acidity, too, meaning this wine is soft, but with a shimmer of zing underneath, making it a perfect food wine.