2014 Pedestal Merlot - 1.5L

2014 Pedestal Merlot - 1.5L
2014 Pedestal Merlot - 1.5L

Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, provided the vision for this limited release wine.

Spring arrived early in 2014, warm and dry, setting the stage for another hot summer. Temperatures were consistently warm throughout June and July without any notable heat spikes. Then in September, a pattern of warm fall days and cool autumn nights took hold, allowing grapes to reach full physiological maturity while preserving the fruits’ natural acidity. In short, 2014 was a picture-perfect vintage that produced remarkably rich, flavorful wines.

Hand-harvested grapes were double-sorted before fermentation to remove any stems or jacks that might impart harsh tannins, then the majority of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 1,500 gallon upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color and helped to provide richness on the palate. The finished wine was aged 22 months in French oak barrels, 85% new.

The 2014 Pedestal is a deeply concentrated wine with wonderfully intense aromas of dark cherry, violet and marionberry. A core of ripe blackberry flavors are framed by notes of oak spice, roasted coffee beans and bittersweet chocolate that leave a bold impression on the finish.

95 POINTS - WINE ADVOCATE

Download Wine Notes
Vintage2014
VarietalMerlot
Varietal Composition81% Merlot
15% Cabernet Sauvignon
2% Malbec
2% Petit Verdot
AppellationColumbia Valley
Acid0.58 grams/100ml
PH3.98
Alcohol14.90%
Volume1.5 liter

 


 

2014 PEDESTAL - 95 POINTS

"I loved the 2014 Pedestal Merlot. It offers a downright voluptuous and incredibly sexy style in its ripe black currants, toasted spice, chocolate and licorice aormas and flavors. Broad, expansive, layered and pleasure bent, with ripe tannin, it's a knockout Merlot that's going to have 10 -15 years of drinkability."

 


 

2014 PEDESTAL - 92 POINTS

"Complex aromas of cherry, tobacco, milk chocolate and licorice, plus a suggestion of iron-oxide minerality. Very suave and filled in but not at all heavy, with the lively red fruit and floral flavors given further lift by a minty nuance. Finishes broad and a bit youthfully medicinal, with fine-grained tannins and lovely length. This is excellent, but I'd give it another year or two before pulling the cork."

 

 

 

2011 PEDESTAL - 91 POINTS

 

 

 

 

2014 PEDESTAL - 90 POINTS

"Densely structured, with a backbone of stony tannins accented by smoky plum, clove and mocha spice flavors. Best after 2018."  

 

 


A blend of equal parts Merlot from three distinct vineyards: Conner Lee Vineyard brings dark cherry flavors; Dionysus Vineyard adds to the wine’s elegant mouthfeel and deep color; The Benches Vineyard Merlot contributes refined texture. Red Mountain Cabernet Sauvignon from Taptiel Vineyard gives the wine its richness and structure. Weinbau Cabernet Franc provides an added layer of complexity and character.

 
Michel Rolland
is considered by many to be one of the most influential winemakers in the field.  A graduate of the esteemed Bordeaux Faculty of Oenology, he continues to build upon this practical source of knowledge through observations in his own laboratory in Pomerol, France.  He consults for over 100 vintners and vineyards worldwide, producing wines with an alluring style recognized as the “Rolland Method”.
 
Rolland also maintains partnership interests in far-flung regions of the globe, including his involvement with Long Shadows Vintners.  His home, however, is in Pomerol, where he owns and manages a number of holdings and fine wine estates: Chateau Le Bon Pasteur in Pomerol, Chateau Bertineau Saint-Vincent in Lalande-de-Pomerol, Chateau Rolland-Maillet in Saint-Emilion, and Chateau Fontenil in Fronsac.  In addition, Michel manages the Chateau La Grande Clottee in Lussac-Saint-Emilion under a vineyard lease system.
 
Vineyard management techniques championed by Rolland include effeuillage (thinning of leaves), and eclaircissage (pruning of clusters), both used to encourage the advent of perfectly ripened grapes. Aging on the lees in new oak barrels and in-barrel malolactic fermentation are also Rolland’s trademarks.
 
However, those who view the “Rolland Method” as a craftsman’s book of recipes have missed the mark. Rolland is not a technician – he is, first and foremost, an observer.  He studies the surround, that is, the blend of personality traits that distinguishes the vintner, the vineyard, and the grower.  In uncanny fashion, Rolland understands the unique culture of the wine - and therefore the nuances that separate an unexciting wine from something quite extraordinary.  It is this ability to understand the wine that makes him such an amazing oenologist.
 
Michel is usually winging his way to a vineyard in some far corner of the world. However, he makes a point of returning home each year to celebrate the birthdays of his two daughters, Marie and Stephanie, and grandchildren, Camille, Arthur, Theo and Raphael.

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