Merlot 2016
Winemaking: The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days, to ensure a sufficient cold maceration. This approach provides improved color and flavor stability. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new and 60% second and third fill French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet elegant with great ageing potential.
Vintage: Climatic condition leading up to and during the 2016 harvest was warmer and drier than usual, resulting in lower yields during harvest due to smaller berry size. Consequently, red wines produced in 2016 were darker in colour, concentrated with fruitful aromas and velvety tannins. Careful berry selection during harvest was important for good quality
Winemaker’s comments: The 2016 Merlot is an absolute Bordeaux style right bank blockbuster. The nose shows aromas of black cherry, black currant, salted liquorice and orange peal. Hints of dark chocolate and cigar box aromas are also present. The palate is complex and harmonious with beautifully integrated soft tannins and balanced fruit aromas. The mid palate is round and the finish is soft with a lingering aftertaste.
Food Pairing: We recommend our Merlot alongside a barbecued fillet steak, or a roasted tomato and basil soup with freshly baked baguette bread.
Analysis: Alc 14,93% | Residual Sugar 2,7 g/l | Acidity 5,9 g/l | Ph 3.65
Winemaking: The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days, to ensure a sufficient cold maceration. This approach provides improved color and flavor stability. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new and 60% second and third fill French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet elegant with great ageing potential.
Vintage: Climatic condition leading up to and during the 2016 harvest was warmer and drier than usual, resulting in lower yields during harvest due to smaller berry size. Consequently, red wines produced in 2016 were darker in colour, concentrated with fruitful aromas and velvety tannins. Careful berry selection during harvest was important for good quality
Winemaker’s comments: The 2016 Merlot is an absolute Bordeaux style right bank blockbuster. The nose shows aromas of black cherry, black currant, salted liquorice and orange peal. Hints of dark chocolate and cigar box aromas are also present. The palate is complex and harmonious with beautifully integrated soft tannins and balanced fruit aromas. The mid palate is round and the finish is soft with a lingering aftertaste.
Food Pairing: We recommend our Merlot alongside a barbecued fillet steak, or a roasted tomato and basil soup with freshly baked baguette bread.
Analysis: Alc 14,93% | Residual Sugar 2,7 g/l | Acidity 5,9 g/l | Ph 3.65
Winemaking: The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days, to ensure a sufficient cold maceration. This approach provides improved color and flavor stability. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new and 60% second and third fill French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet elegant with great ageing potential.
Vintage: Climatic condition leading up to and during the 2016 harvest was warmer and drier than usual, resulting in lower yields during harvest due to smaller berry size. Consequently, red wines produced in 2016 were darker in colour, concentrated with fruitful aromas and velvety tannins. Careful berry selection during harvest was important for good quality
Winemaker’s comments: The 2016 Merlot is an absolute Bordeaux style right bank blockbuster. The nose shows aromas of black cherry, black currant, salted liquorice and orange peal. Hints of dark chocolate and cigar box aromas are also present. The palate is complex and harmonious with beautifully integrated soft tannins and balanced fruit aromas. The mid palate is round and the finish is soft with a lingering aftertaste.
Food Pairing: We recommend our Merlot alongside a barbecued fillet steak, or a roasted tomato and basil soup with freshly baked baguette bread.
Analysis: Alc 14,93% | Residual Sugar 2,7 g/l | Acidity 5,9 g/l | Ph 3.65