2016 Pedestal Merlot

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2016 Pedestal Merlot
2016 Pedestal Merlot

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

Like the last several growing seasons, 2016 was another hot year that required extra care in the vineyards.  Building on the success of our canopy management program over the last few vintages, we worked with growers throughout the season to encourage growth of the canes and outside foliage to protect against the sun while opening up the fruit zone for even maturation.  Warm temperatures in the fall hastened ripening, but the Columbia Valley’s cool autumn nights protected the grapes’ acidity, yielding bright, vibrant wines that will drink well in their youth but also promise to bring enjoyment to those who cellar.

Hand-harvested grapes were double-sorted before fermentation to remove any green materials that might impart harsh tannins.  Afterwards, most lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 1,500 gallon upright wood tanks.  Oak fermenters were used to craft a big, balanced wine with well-integrated oak, fruit and notable richness on the palate.  The finished wine was aged 22 months in French oak barrels, 85% new.

A beautiful, dark opaque wine with expressive aromas of black cherry, cinnamon, cocoa, oak spice and a hint of sweet violet.  Rich and balanced on the palate with layers of huckleberry, bittersweet chocolate and dark fruit flavors that leave a bold, yet refined, impression on the finish.

95 POINTS - JEB DUNNUCK

Download Wine Notes
Vintage2016
VarietalMerlot
Varietal Composition75% Merlot
21% Cabernet Sauvignon
4% Petit Verdot
AppellationColumbia Valley
Acid0.58 grams/100ml
PH3.77
Alcohol14.90%
Volume750 ml

2016 PEDESTAL - 95 POINTS

"The 2016 Pedestal from Michel Rolland checks in as a blend of 75% Merlot, 21% Cabernet Sauvignon, and the rest Petit Verdot that spent 22 months in 85% new French oak. It has a rocking bouquet of smoked black fruits, espresso, chocolate, and tobacco that gives way to a full-bodied, plump, incredibly sexy red that does everything right. It's one serious mouthful of Merlot and should keep for 10-12 years."

2016 PEDESTAL - 94 POINTS

"This has a distinctive, violet and plum nose in classic Merlot style with subtly earthy complexity, too. The palate has a juicy and supple array of plush, succulent tannins and delivers an exceptionally fresh yet deeply flavorful finish. A Merlot-dominant blend with Cabernet Sauvignon and Petit Verdot ."

The 2016 Pedestal is a blend of one-third Wahluke Slope grapes that give Pedestal its bright, vibrant character, along with pretty violet and red cherry aromas and flavors.  Dionysus and Bacchus Vineyard vines, planted in the late 1980s and early 1990s, comprise another third of the blend, adding black cherry and spice.  Grapes from the Red Mountain area vineyards (25%) bring structure and complexity, and a small selection of top Horse Heaven Hills vineyards (11%) contribute refined tannins and layered complexity.

 
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.

Click on the links below to get information about our
other vintages.
2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003
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