Red Rock is a winery, but not a vineyard. They source grapes from different vineyards in different regions on California. Currently, the only wine made at Red Rock is Merlot.

Wine maker notes

The grapes for the Merlot were de-stemmed but not crushed, leaving about 20% whole berries in the fermenter. This “Partial Whole Berry Fermentation” method was used to enhance the varietal character of the finished wine. The grapes were then fermented on the skins for five to seven days at a temperature of 88° F. The entire blend underwent Malolactic Fermentation to add complexity to the aroma and flavor and to ensure stability in the finished wine. The wine was bottle aged for two months prior to release.

Technical notes

Alcohol 13.9% Residual Sugar 0.06 g/L Fermentation Partial whole berry fermentation, where 20% of the grapes stay as whole berries. Aged in lees for 5-7 days at 88 F. The wine is aged in the bottle for 2 months.

Food pairing

Herb based sauces over pasta, grilled meats and goat cheese