On December 12, 2009, we bottled the 2007 Merlot. We got 25 cases of 100% Merlot. This fruit was from Dixon, CA.
It’s just a little high in alcohol for my taste, and will be sure to keep my future Merlot vintages at 25 Brix in the future to keep the alcohol lower. The final wine is 15.8% alcohol, pH = 3.78, TA = 0.68 and residual sugar is 100 mg/L (considered completely dry).
This wine is drinkable now, but will require a year in the bottle to soften and be truly ready. Knowing my family and friends, they will want to try it ASAP anyway.