Miles Garrett, Merlot - California, 2018
Fast Facts:
Winemaker(s): Miles Garrett
Region: Humboldt County -> California -> USA
Varietal(s): 100% Merlot
Terroir: Rich limestone soil with clay loams. Dry-farmed and own-rooted vines
Serving Temp: 60-65°F
Miles Garrett is doing something pretty special up in Humboldt County. He and his wife Carla run a small family operation in Willow Creek, farming their certified organic vineyards with zero irrigation - totally dry-farmed. They work with WWOOFers (Worldwide Opportunities on Organic Farms), providing housing in wooden yurts, bikes, hot showers, WiFi, and meals in exchange for four hours of work daily. By all accounts, it's one of the best WWOOF setups around.
Miles is all about keeping his wines fully sans soufre - no sulfur at any stage. (Pssst. this means if you don't finish it in the first go, keep this baby in the fridge to avoid mouse. But I recommend you finish it in the first go!) The grapes are own-rooted and come from Willow Creek vineyards that have been a leader in biodynamic farming and gorgeous terroir driven fruit for years.
Why'd we pick it?
If you've written off Merlot, I understand. But this wine will certainly show you a different side to this classic grape! It's juicy, fresh, and nothing like those overblown Merlots that blasted so much oak to overwhelm the boringness. Plus, Miles is a very cool dude who is a leader in sustainable agriculture and hiring practices.
Field Notes
- Tastes like: Lotsa fruits! Dark plums, tart blackberries, very ripe juicy strawberries with a chalky, dry finish with structured tannins that keep it all cohesive and pretty.
- Serve it slightly below room temp - just a quick flash in the fridge to get it down to 60°F.
- Food Pairings: For the moody nights, a savory lamb stew with rosemary and garlic, please. Roasted root vegetables with olives, capers, and preserved lemon. Brussels sprouts with balsamic and garlic. Herbed goat cheese and pickled peppers on flatbread or crostini. Booyah!
