" We don't sell the wine without touching the vine "
Wine from Merriman
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Merriman Estate
Since the first vintage in 2006, Merriman Wines has been working to produce exceptional Oregon wines. The winery is named after owner Mike Merriman, a Texas native with a passion for Oregon and the world-class Pinot Noir produced there.
The vineyard was planted in 1999 on an east facing ridge, entirely to Pinot Noir. The vines are not irrigated, encouraging the roots to grow deeper into the ground in search of water. The clones planted are the Dijon 113,114,115,667, and 777, as well as Wadenswil and Pommard. We use only sustainable viticultural practices, and the Merriman Vineyard received LIVE and Salmon Safe certification in 2008. We crop the grapes in many blocks to just one cluster per shoot, ensuring ripeness and flavor development. Yields on top of the ridge can be as little as one ton per acre or even less in some years. It is that fruit which goes into the Merriman blend. The Cummins Road is a blend of some of the Dijon clone blocks, chosen to highlight the bright Pinot fruit from the vineyard hillside.
The dry farmed, east facing vineyard slope allows the cool breezes at night and warm morning sun to grow the grapes slowly, giving the wine its complexity and allowing the unique terroir of the vineyard to come through in your glass.
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Organic/Free Shipping
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Spinona Bricco Faset Barbaresco is made from 100 percent Nebbiolo.
This single-vineyard Barbaresco comes from Pietro Berutti's 8 hectares of coveted vineyards on the top of the historic hill, Faset. It is 270 meters above sea level with a south, south-east exposure. The vines are an average of 35 years old. Only organic farming practices are used. The natural fertilizer comes from the 100 head of cattle that they have and no herbicides or pesticides are used.
Barbaresco shows a deep ruby red color with garnet reflections. An intense bouquet with hints of ripe cherries, wild berries and spice. White pepper, licorice and mint blend with enticing floral notes. Mouth-filling and well-structured with a full, velvety body and an austere and long finish.
HARVEST: late October. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft. Cold maceration for 24 hours at 12°C (for certain years).
WINEMAKING: Soft pressing with an initial cold maceration on the skins for 24 hours at 12C. Specially selected yeasts are used. Fermentation takes place for 12 to 14 days in stainless steel at 28-29 °C under temperature controlled conditions. There is a pumping over on the skins. After malolactic fermentation, the wine is racked and goes through a delicate pressing to obtain only the best wine.
AGING : 12-15 months in large 25 hectolitre wooden barrels of Allier and Slavonian oak.
REFINING: in the bottle for 12-15 months in a temperature-controlled environment.
Excellent with game, red meats, truffle dishes and aged cheeses.
This single-vineyard Barbaresco comes from Pietro Berutti's 8 hectares of coveted vineyards on the top of the historic hill, Faset. It is 270 meters above sea level with a south, south-east exposure. The vines are an average of 35 years old. Only organic farming practices are used. The natural fertilizer comes from the 100 head of cattle that they have and no herbicides or pesticides are used.
Barbaresco shows a deep ruby red color with garnet reflections. An intense bouquet with hints of ripe cherries, wild berries and spice. White pepper, licorice and mint blend with enticing floral notes. Mouth-filling and well-structured with a full, velvety body and an austere and long finish.
Review:
Spiced and racy with notes of dark cherries, licorice, hints of cocoa and moist earth. Medium-bodied, firm and textured with chalky tannins and a dry, spicy finish. Firm and linear. Drink after 2026.
- James Suckling, 93 pts
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