Bink 2003 Merlot, Hawks Butte Vineyard

Winemaking Notes:
The grapes were harvested on September 28, 2003, and yielded just 1.5 tons per acre from this young vineyard. The small crop was due to the young age of the vines and the difficult growing conditions on this hillside vineyard. The grape clusters werespan long and gracious and produced just 145 gallons of grape juice per ton of grapes, providing plenty of concentrated flavors in the finished wine.

We crushed the Merlot into 1/2 ton bins and cold soaked for 48 hours. After the must warmed to 50 degrees F, the bins were inoculated with BM45 cultured yeast. Primary fermentation lasted for ten days, when we pressed the must into a small stainless steel tank. The wine was innoculated with Oennococcus Oeni cultures to start the secondary malolactic fermentation.

Winemaker's Tasting Notes:
Deep garnet. Aromas of leather and lavender, with a dusting of spice. Easy drinking black cherry and caramel, with a hint of Bink’s favorite – catnip mint. Soft tannins linger through the finish.

Technical Notes:

Appellation:	Yorkville Highlands, Mendocino County
Harvest Dates:	September 28, 2003
Brix:	26.5
Oak Maturation:	22 months; 30% French- Vicard and Remond
Fermentation:	10 days, BM45 yeast