Touché William Knuttel Napa Valley Merlot 2023
Napa Valley
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Over 30 years’ experience are captured in this velvety-rich, barrel-aged Merlot. It’s from one of California’s most famous winemakers, William Knuttel, who specially selects grapes from some of Napa’s finest growers. Ripe red fruit with cedar spice.
£19.99 per bottle£23.00
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Wine Details
- Red - Medium to Full Bodied
United States- Deep Crimson Purple
- Merlot
- 10.125 Units
- 13.5% ABV
- 750 ml
- 31 December 2028
- Packaging Pioneer
Flavour Profile
Tasting notes
Lush cherry, raspberry and plum, with velvety tannins
Allergy information
Contains Sulphites
The Story Behind the Bottle
The name William Knuttel resounds in California wine circles. In the 1980s, Knuttel was key to establishing Saintsbury as a leader of fine Pinot Noir and Chardonnay, and later helped build a great reputation for Chalk Hill and Dry Creek wineries too. In 2001, he founded his own estate and today is joined by his dancer daughter Kate and cellist son, Sebastian. The name of their new Touché Napa Valley Merlot pays tribute to the precision and craftsmanship (akin to an expert fencer) that Bill brings to every wine. From grapes selected from Truchard vineyards on the Southern Valley’s well-drained slopes, this is a velvety, rich, barrel-aged Merlot, with deep fruit. Bill suggests serving with wild mushroom risotto or pork ribs with a plum glaze.
The name William Knuttel resounds in California wine circles. In the 1980s, Knuttel was key to establishing Saintsbury as a leader of fine Pinot Noir and Chardonnay, and later helped build a great reputation for Chalk Hill and Dry Creek wineries too. In 2001, he founded his own estate and today is joined by his dancer daughter Kate and cellist son, Sebastian. The name of their new Touché Napa Valley Merlot pays tribute to the precision and craftsmanship (akin to an expert fencer) that Bill brings to every wine. From grapes selected from Truchard vineyards on the Southern Valley’s well-drained slopes, this is a velvety, rich, barrel-aged Merlot, with deep fruit. Bill suggests serving with wild mushroom risotto or pork ribs with a plum glaze.
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