Flavor and Aroma:
Heady aromas of
black plums, dates, and cedar unfold into flavors of black currants, tobacco
leaf and allspice. The velvety texture and mild tannins of this dry red will
leave a soft but lasting impression on the palate.
Residual Sugar: 0%
Aging Potential:
When stored properly this wine will easily last five to ten years.
Thoughts for Food:
As a red wine Merlot is generally very food friendly pairing well with lamb, beef, pork, and a variety of cheeses such as Edam, Gouda, and Aged Cheddar. Favorite food pairings include, Rosemary and Herb Crusted Lamb Chops, Tandoori Beef Skewers, and Cherry Glazed Pork Loin.
Winemaker Comments:
Although Merlot has taken a back seat to Pinot Noir lately, it has not lost its pedigree when planted on an appropriate site and allowed to blossom in the cellar. Merlot is one of those wines we wish we had more of or could have more consistently from year to year. We are working on this dilemma, but we only have limited quantities of this wine for now. The fact is that Merlot is almost as finicky as Pinot Noir can be and also requires a good vineyard site to be at its best. Once the growing conditions are met, it will always be the better vintages that allow this classic variety to blossom to its fullest. In this vintage, I love the dark berry fruit, the broad yet refined use of oak, and the soft, lush tannins.
Medals:
Silver - 2015 Michigan Wine Competition
Silver - 2018 Finger Lakes International WIne Competition
Silver - 2018 Michigan Wine Competition
