Merlot 2009

After being harvested, 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. 

Tasting Notes

Deep garnet, this Merlot has black cherry and earthy notes. Medium bodied with excellent balance and structure, it displays fresh herb, cherry, and tobacco leaf flavors. This Merlot is a perfect accompaniment for pasta, roasted turkey, chicken and pork loin.

Food Pairing

It's especially good with creamy cheeses, like Brie and Camembert.

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
Winemaking & Aging
Varietal composition
100% Merlot
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
8-10 days
Maceration technique
Pump over
Maceration length
7
Type of aging container
Stainless steel tanks
Length of bottle aging
3 months
Size of aging container
41,000 L
Length of aging before bottling
3 months
Analytical Data
Alcohol
14 %
pH level
3.61
Residual sugar
3.4 g/L
Acidity
4.87 g/L

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