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2014 Duckhorn Vineyards Napa Valley Merlot Stout Vineyard

2014 Duckhorn Vineyards Napa Valley Merlot Stout Vineyard

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Stout Vineyard is located at approximately 1,700 feet in the Howell Mountain appellation–one of the Napa Valley’s most sought-after, ultra-premium winegrowing regions. As a result of its elevation, topography, soils and climate, Howell Mountain consistently produces a dark, dense and structured Merlot displaying rich wild berry and herb characteristics. In keeping with its mountain origins, this wine is supported by ample tannins, yielding a complex, age-worthy expression of Merlot.

Wine Profile

Production Notes
Varietal Content: 89% Merlot, 11% Cabernet Sauvignon; Cooperage: 100% French Oak, 75% New, 25% Neutral
Winemaker Notes
Stout Vineyard’s coveted mountain fruit yielded a complex and boldly structured Merlot that explodes in your mouth with layers of blackberry, currant, cranberry, and mulberry jam. Beneath the voluptuous fruit, layers of vanilla, cocoa and sweet spices accentuate this wine’s complexity and depth. Though rich and opulent on the palate, a supple tannins and a streak of bright acidity add elegance and length to a long, full finish.
Here in Napa Valley, the 2014 growing season delivered our third exceptional vintage in a row, yielding wines with ideal concentration, elegant tannins and lovely varietal flavors. Though the 2013/2014 winter was one of the driest on record, heavy rains in February and March provided the vines much-needed moisture at just the right time. A warm spring triggered an early budbreak, and perfect weather throughout the summer allowed the grapes to achieve ideal ripeness with pure, focused flavors and resolved tannins. Harvest began on August 5th and ended on October 15th, and though it was quite compact, we were able to pick all of our grapes based solely on flavor, resulting in another fantastic vintage.
Other Notes
Released: November 2017

Wine Specs

Wine Specs
Napa Valley
Vineyard Designation
Stout Vineyard
Harvest Date
September 12 – October 8, 2014
26.7° Brix
0.55 g/100 ml titratable acidity
18 Months in Barrel
10-12 days fermentation at 82°F
Alcohol %

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