Cousiño-Macul Classic Merlot

Merlot bottle image

Wine Description

Good rainfall during winter, followed by a cool spring and dry summer lead to lower yields in the 2010-2011 vintage. Characterized by healthly fruit with execllent flavor and maturity, the harvest began in April and grapes were hand selected before being crushed. The Merlot grapes were immediately crushed and given a cold soak for 6 days prior to an 8-10 day fermentation. For complexity, the winemaking team used both native and prise de mousse yeast and the must was pumped over three times a day during the first several days. The resulting wine was given an extended maceration of 7 days before being pressed off its skins and finally, the wine rested in the cellars for several months before being bottled. 

Cousiño-Macul Winery
Cousiño-Macul Vineyard
The gate to Cousiño-Macul winery
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Acclaim
Ruby-red. Primary, musky cherry and redcurrant aromas, with a smoky note in the background. Taut, slightly tart red fruit flavors are accented by spicy black pepper and a hint of licorice. Offers fresh, bright fruit and finishes with good clarity and tangy bite.
— International Wine Cellar, May 2012
“The 2011 Merlot is lacking fruit intensity on the rather diffuse nose. The palate is medium-bodied with dry tannins and an aggressive finish.”
— Wine Advocate, Dec 2012
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Vineyard & Production Info
Vineyard name
Buin and Macul Vineyards
Vineyard size
Various acres
Soil composition
Calcareous soil, sand and rough stone
Elevation:
1,320-1,890 feet
Vines/acre:
920-2,000
Yield/acre:
2.6 tons
Exposure:
North and South
Harvest time:
March
First vintage of this wine:
2002
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Winemaking & Aging
Maceration length:
7
Varietal composition:
100% Merlot
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
8-10 days
Maceration technique:
Pump over
Type of aging container:
Stainless steel tanks
Size of aging container:
41,000 L
Length of aging before bottling:
3 months
Length of bottle aging:
3 months
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Analytical Data
pH level:
3.7
Acidity:
5.1 g/L
Alcohol:
14 %
Dry extract:
31.7 g/L
Residual sugar:
3.9 g/L