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  • 2009 Melka Metisse Jumping Goat Vineyard

2009 Melka Metisse Jumping Goat Vineyard

UNITED STATES / CALIFORNIA / NAPA
  • 94 WS
  • 93 IWC
  • Variety
    Red Bordeaux Blend

Out of stock

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SKU: 349570-2009-750

This item is available by the case only

Total:
$135.00

This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 93

    (80% cabernet sauvignon, 13% merlot and 7% petit verdot; 15.2% alcohol): Good red-ruby. Mellow aromas of currant, black raspberry, mocha and chocolate. Lush, sweet, deep and rich, with enticing sweetness to its dark berry and chocolate flavors. Picks up a truffley element as it opens in the glass. As plush and ripe as this is, it's not at all heavyhanded. Finishes ripely tannic, sweet and long.
    Author: Stephen Tanzer
    Issue: May/June 2012
  • Wine Spectator | Rating: 94

    Another striking, well-made Cabernet blend from Philippe Melka, who continues to evolve as a winemaker, with better and better efforts. This red is tight and firm, with a cedary oak touch to the dried currant, black licorice, sage and underbrush notes. Cabernet Sauvignon, Merlot and Petit Verdot.
    Drink Dates: 2014-2026
    Author: James Laube
  • No collector reviews available
  • Philippe and Cherie Melka, co-proprietors of Melka Wines, together share a passion and love for fine wines and a dedication to a simple, singular goal; to produce a high quality, limited production of fine wines. Philippe, born and trained in Bordeaux, is winemaking consultant to several of Napa Valley's premium wineries. Cherie, a long-time Californian, has pursued her career in the wine industry since 1988 as a trained enologist at some of California's greatest wineries.

    The Metisse Proprietary Red Wine is made from a four acre vineyard located in St. Helena, California, next to Spottswoode winery, that was planted by David Abreu in 1999 to Bordeaux varieties. The soil profile, reminscent of Chateau Haut Brion, is very rich in gravels. The gravelly loamy texture allows the roots to penetrate deeply into the ground increasing the character and depth of the grapes.

    California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

    White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

    Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

    The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

    Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

    Collector Data For This Wine

    • 63 bottles owned
    • 18 collectors