2008 Merlot

Bronze Medal

Finger Lakes International-2010

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$16.00
Print Wine Notes
Vintage:2008
Wine Type:Red Wine
Varietal:Merlot
Appellation:Finger Lakes
Harvest Date:10/03/2008
Acid:5.8 g/L
pH:3.56
Bottling Date:09/03/2009
Residual Sugar:.2%
Alcohol %:12.8%

Tasting Notes

This is an Estate vineyard blend of Merlot, 2008 Cabernet Sauvignon (10%) and 2008 Cabernet Franc (4%) from our vineyards on the western shore of Cayuga Lake. Dark plum fruit is wrapped in a bouquet of vanilla oak perfumed by notes of clove and smoke. The wine has a core of raspberry and dark fruit enhanced by oak spice. Bold tannins supported by oak provide structure throughout the finish.

Winemaker Notes

On October 13, 2008 three tons of Merlot were harvested (22 Brix, 8.0 g/L TA, 3.43 pH). T he must fermented for seven days with nutrient additions then pressed on October 22 and the press fraction kept separate. Two days later the wine was racked into eight barrels (one press fraction barrel). The barrel mix included 50% older barrels, 25% 2nd-use mixed French/American oak barrels, and 25% new Allier French barrels. Malo-lactic fermentation finished by mid December. The wine was racked from barrel on July 20, 2009 after nine months. The blend was assembled in early August. Technical adjustments included SO2 addition and filtration.

Food Pairing

The fullness and structure of the 2008 Merlot invite rich roasted & grilled red meats and savory foods. In addition to meats,
Merlot pairs wonderfully with grilled or roasted vegetables like eggplant, peppers and zucchini. The addition of tomato to
these vegetables compliments the acidity. Ratatouille is an excellent example.

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