A tucked-away slope with Cabernet structure and Merlot perfume.
We’ve always loved Merlot—so when we found a steep, 1-acre pocket on the northeastern edge of our estate, we planted it in 2014 and never looked back. Perched at 1,100 feet, rooted in volcanic Aiken loam and planted to Merlot Clone 181, this hillside ripens early and evenly, which is why it’s usually the first red we pick each harvest.
Farmed by feel and picked by taste, each pass is kept separate—small-lot fermentations, barrel-by-barrel evaluation—so the site leads. In the glass, our Merlot marries lift and lushness: the blue- and black-fruited core you crave, framed by fine, mountain tannins and a long, clean finish. It’s one we always wish we had more of.
Black Fruit. Cocoa. Mountain Spice.
In the glass: ripe plum, black cherry, and wild raspberry, layered with cocoa, roasted espresso, anise, and sweet herbs. The palate shows power and polish—silky through the mid-palate, wrapped in structured, fine-grain mountain tannins—with a lingering finish that echoes dark fruit and espresso. Beautiful on release with air, it ages 12+ years with grace.
“Our Merlot is classic blue-fruited—gorgeous. I wish we had more of it.” —Andy Jones, Winemaker
“It’s tucked away and feels like another property—a spot where Cab wouldn’t really grow, but Merlot absolutely shines.”
— Kisha Itkin, Founder & CEO
