1. 7 8 0 1 S T . H E L E N A H I G H W A Y , O A K V I L L E , C A 9 4 5 6 2 T E L E P H O N E 1 . 8 8 8 . R M O N D A V I W W W . R O B E R T M O N D A V I W I N E R Y . C O M
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M E R L O T
N A P A V A L L E Y
• W I N E •
Varietal composition:
82% Merlot
10% Cabernet Sauvignon
3% Cabernet Franc
2% each Petit Verdot and Syrah
1% Malbec
Flavor descriptors:
Harmonious layers of ripe plum
and black cherry fruit character
with mocha and spice nuances.
Balanced and velvety.
Wine analysis:
Total acid: 0.65%
Final pH: 3.5
Residual sugar: 0.06% (Dry)
Alcohol: 14.5% by volume
• V I N T A G E •
The prolonged 2003 harvest – August 27 to November 3 – presented Napa Valley vintners with perfect ripening conditions
punctuated by nail-biting extremes. Winter and spring rainfall was above average (44.5” in Oakville) with heavy rainfall in
November, December and January. A relatively dry February and March gave way to unusually heavy rainfall in April.
Budbreak was slightly early due to the mild winter; rains in May delayed bloom. June, July and August gave us relatively ideal,
temperate weather. Wide diurnal swings in temperature--daytime highs in the 90s and night lows down to the upper 30s--with
very low humidity, characterized September and October. During this time, we were especially attentive to Merlot vines, a
variety that is prone to dehydration. The cold nights helped prolong ripening and led to lush, fully mature flavors.
Grapes: (Average) 25.0º Brix with 0.75% initial acid and 3.54 pH
• V I N E Y A R D S •
Appellation:
Napa Valley
Grape Sourcing:
Grape Sourcing: 40% Stags Leap District AVA, 25% Los Carneros AVA, 22% Oakville AVA, 3% Yountville AVA, 4%
Napa Valley AVA, balance other vineyards
• W I N E M A K I N G •
Hand-harvested in cool morning hours
Fermented at 88ºF in stainless steel tanks
21 days maceration (skin contact) to soften tannins
In-barrel malolactic fermentation
15 months of aging in French oak barrels
S U G G E S T E D R E T A I L P R I C E A T R E L E A S E I S $ 2 2 . 0 0