The name “Dynamite” was inspired by the method used in excavating the winery site in the early 1980s. With the help of detonation experts and a lot of dynamite, the site for our vineyard and winery was carved out of the rugged, rocky slopes of the Mayacamas Mountains, located between the Sonoma and Napa Valleys. The wine is made from grapes from several excellent vineyards in the North Coast counties of Sonoma, Napa and Mendocino, along with a portion of our own mountain-grown fruit. Each contributing vineyard is chosen for its ability to yield exceptional fruit for the best expression of Merlot. As in the previous year, the 1999 growing season was relatively long and the crop size was smaller than average. A moderate August and September gave us slow ripening and good “hang time” on the vine, producing intense ripe flavors. The grapes were fermented in small tanks holding six to twenty tons of grapes. The length of fermentation was tailored to the individual characteristics of the grapes from each distinctive vineyard block. The average fermentation lasted approximately ten to twelve days on the skins before pressing. For most of the first year in the barrel, each lot was separately cared for and aged to bring it to the peak of its potential before blending.

Tasting notes

The resulting wine is deep ruby red in color, with aromas of black cherry, plum, coffee, hazelnut, and nutmeg. The tannins are ripe, soft, and sweet, and the finish is very long and full. While delicious to drink in the full fruit of its youth, this wine will continue to increase in complexity and richness for six to ten years as it ages in the bottle.

Technical notes

1999 DYNAMITE MERLOT NORTH COAST APPELLATION VARIETAL COMPOSITION 98% Merlot 2% Cabernet Sauvignon BARREL AGING 14 Months in 60 Gallon French and American Oak Barrels 33% New American Oak OPTIMUM TIME FOR CONSUMPTION 2001–2010 PRODUCTION STATISTICS Harvest Dates 9/9/99–10/25/99 Bottling Date 3/16/00 Sugar at Harvest 25.0° Brix Grape Acidity 7.7 gm/liter Grape pH 3.42 Wine Acidity 5.6 gm/liter Wine pH 3.75 Wine Alcohol 13.9% Case Production 26,000

Food pairing

recommend serving this wine with pork tenderloin stuffed with a puree of garlic, dried cherries, dried apricots, prunes, and savory herbs served with a red wine reduction sauce.