Steve and Julie Hare have two goals. They want to make wine that will knock your socks off, and they want to knock out Multiple Sclerosis. Their winery Counter Punch aims to do just that. With a portion of every sale of their handcrafted Merlot and Petite Sirah going towards research fighting MS, you can help them deliver the final blow.
Counter Punch is a Proud Sponsor of Crush MS
The grapes for the 2012 Counter Punch Merlot were hand-harvested on September 28, 2012 from the Los Carneros AVA of Napa Valley at 24.0 Brix. "Classic" and "Perfect" are just two accolades being bestowed upon the 2012 Napa Valley growing season and harvest. Textbook conditions saw near-ideal spring bud break, steady flowering, even fruit set, and a lengthy stretch of warm days and cool and often foggy nights during the long summer months. Late and light rains held off until the grapes found optimal ripeness, bringing exceptional quality to the crush pad and into the cellar.
The fruit arrived at the winery in small 1/2 ton bins where destemming and hand-sorting occurred. Fermentation proceeded in a small bin for eight days. The free-run was transferred directly into neutral barrels for settling. After settling, the young wine was racked from the neutral barrels into new American oak barrels (from trees grown in Minnesota) where it aged for an additional year. The wine was polish filtered and bottled in April 2014.
The grapes were hand-harvested at 26.5 Brix on September 10, 2014 from the Sierra Moon Vineyard, El Dorado County, Sierra Foothills AVA. The 2014 vintage was starting to show the effects of the drought conditions that were prevalent in the state and the fruit achieved full ripeness a couple of weeks ahead of schedule. To combat the draught, approximately 25% of the grapes were removed from the vines a month prior to harvest, allowing the vines to focus on fewer grapes. The vineyard experienced a hot early summer, then cooled in midsummer. The heat returned for the end of summer and remained well into the early fall. The outcome of the weather conditions was early brix accumulation while still possessing refreshing acidities. The deciding factor as to when to pick was based on the flavor of the fruit rather than the numerical value of the sugar and acidity.
The fruit arrived at the winery in ½ ton bins where destemming and hand-sorting occurred. Fermentation proceeded in a small tank for five days. The free-run was transferred directly into neutral barrels for settling. The young wine was racked from the neutral barrels into a combination of new and one-year old French and American oak barrels where it aged for an additional year. The wine was bottled unfined and unfiltered in January 2016. Production was limited to 70 cases.
Total Acidity 0.74 g/ml
Residual Sugar 0.08 g/ml