Our proprietary red blend displays aromas of raspberry, chocolate covered blueberries, thyme and baking spice. Flavors of currants, smoked ham, leather and baked bread merge seamlessly into a finish of bright acidity, soft tannins and sweet toasted oak. — age three to five years.
Mercury Rising, Cinnabar’s most popular wine, is a Bordeaux-style red cuvée. Vineyards are chosen for their favorable climate and soils, effective cultural practices, and history of producing quality fruit. In 2009, cabernet sauvignon, merlot, cabernet franc, petit verdot and malbec were sourced from the following American Viticultural Areas (AVA): Alexander Valley, Clear Lake, Edna Valley, Lodi, Monterey, Paso Robles and Santa Clara Valley.
The varietal blend of Mercury Rising is fine-tuned with each vintage based on the character of the individual components and how they contribute to the synergy of aroma, flavor, structure and mouthfeel. Lots are fermented and aged separately, then blended to create a dark, complex and elegant wine.
Sporadic rain fell in early 2009 with 50% of seasonal totals occurring in March. It was the third consecutive drought year and temperatures were slightly below normal. Budbreak was delayed until mid-March while April saw successful bloom and fruit set. April, May and early June showed foggy mornings and below average temperatures, but the latter reached triple digits in mid-June. The heat spike launched a cycle of two scorching weeks followed by 7–10 cool days through most of July, August and September. Seasonable cool mornings and warm days returned in late September, but the vestiges of a Japanese typhoon dropped 3–4 inches of rain on some vineyards. We harvested most of our fruit during the clear three-week period following the storm, and were quite pleased with the results: small berries with good skin color that translates to rich dark wines.