I will have to admit a bit of a tasting prejudice when it comes to Merlot. I find that alone the grape can be a bit like a business dinner meeting – nice enough but kind of boring.
This is not the case with the 2009 Merlot from White Hall.
By blending in portions of Petit Verdot (8%) and Cabernet Sauvignon (8%) this wine retains the lighter fruiter Merlot character but possesses the structure, color and body missing in many of the 100% varietals.
The name comes from the Occitan word “merlot”, which means “young blackbird” it is thought that the naming came either because of the grape’s beautiful dark-blue color, or due to blackbirds’ fondness for grapes
This wine was aged for eight months in both French and American oak barrels. It was fermented half in small bins and half in the French Delestage method (See Vincabulary).
In the glass the Merlot is dark ruby red with a nose filled with licorice and plum, bright attack, midpalate expands to expose red cherry light finishes lingers nicely with tobacco notes
Another versatile pairing wine, I would encourage members to choose heavier Italian influenced dishes with this wine; Spinach lasagna and Spaghetti Bolognese both come to mind. A gentle red it may also be used with heartier pork and chicken dishes as well.
DRINK NOW – June 2014