A nose of black currants, blackberry, vanilla, toasted oak and sandalwood seamlessly shifts to a palate brimming with ripe black cherry, bacon, cola and baking spice. Graced with a silky texture, rich mouthfeel, soft tannins and balanced acidity, this medium-to-full bodied wine leaves lingering impressions of ripe berry pie, black pepper, mocha and licorice. 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 2010, cabernet sauvignon, merlot, cabernet franc, petit verdot and malbec were sourced from the following wine regions: Alexander Valley, Clear Lake, Lodi, Paso Robles, and Santa Barbara County.
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.
Vintage 2010 produced an average size crop with full flavors and ideal acidity, but the cool year had winemakers wondering if grapes would ever ripen. Heavy rain in January and February was followed by a cold, wet March that delayed budbreak, bloom and berry set. April and May were drier, but the ripening curve remained flat under cool conditions. June, July and August saw persistent morning fog burning off to warmer afternoons. The coolness finally broke with a heat spike in late August followed by two more in September. Many vineyards were picked after the second of three storms in October with winemakers rejoicing the quality of a delayed harvest that was nearly “washed away.