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Wine Details
Price:
$18.00 per bottle
Description:
The fruit was crushed into bins, then cold soaked for color for six days at 40 degrees. The wine was fermented in t-bins for an extended maceration for two weeks, pressed into a tank to settle, then transferred into French oak barrels - 50% new and 50% neutral - for thirteen months. The wine has deep color, rich mouth feel and dark ripe cherry fruit on the nose. Our Merlot, like all the reds of 2006, was bottled unfiltered.
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Varietal Definition
Merlot:
Merlot is known as a Noble Bordeaux varietal. Although it came to France in the first century, it was not named until the 1880s. Merlot was originally used only for blending, as it is soft and compliant, very useful in softening other Bordeaux wines like Cabernets. Recently in California and Chile it became popular as a 100% varietal wine. Merlot tends to be easier to grow in a variety of soil conditions and is harvested earlier in the year than Cabernet. Although most Merlots are made to be drunk earlier, there are many with complexities of a Cabernet. Flavors of plum, black cherry, violet, chocolate and orange pair well with rich, red pasta dishes, hearty chicken dishes, and any beef combination that you fancy. The perfect match of course is chocolate. Not only does the chocolate compliment the wine and vice-versa, but the essence of both flavors linger eternally.
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