Napa Valley Merlot

When Gregory Ahn launched Bread & Butter in 2013, he encoded the winemaking philosophy directly into the brand name: oak = bread, malolactic fermentation = butter — a deliberate counter-move against the lean, unoaked California style that had dominated the preceding decade.

The Napa Valley Merlot applies that same doctrine to one of the appellation's most historically underrated red varieties.

Fruit is sourced from contracted growers across Napa sub-appellations — a multi-site blending strategy that allows winemaker Linda Trotta to select for ripeness consistency rather than single-vineyard expression. Specific soil profiles across contracted blocks

are not disclosed, but Napa's characteristic mix of alluvial valley floor and volcanic upland sites contributes to the plush, low-acid fruit profile the house style demands.

Vinification follows the brand's signature approach: stainless steel fermentation preserving primary fruit, followed by aging in a combination of French and American oak barrels — the French component adding structure and spice, the American oak delivering the vanilla and coconut register the brand is built around.

100% malolactic fermentation converts sharp malic acid to softer lactic acid, producing the creamy mid-palate texture that defines every Bread & Butter red.

What separates this from the brand's California-AVA tier is the Napa Valley appellation floor: stricter sourcing geography and the concentration that comes with it. The 2019 vintage in Napa delivered a warm, even growing season with no major heat events at harvest — conditions that favor Merlot's tendency toward plum and dark chocolate over green herb. Drink now through 2026.