The wonderful growing conditions in 2016 (three full months of hot, sunny weather without a drop of rain) were condicive to making deep, rich red wines and Merlot was no exception. Merlot is more susceptible to winter damage than the two other Bordeaux reds we grow and after the short crop in 2015, this vintage was a welcome relief.
Fifty-six cases of the Premium Merlot were bottled using cork rather than screw caps to allow more flavour development in the bottle over time.This small bottling is specifically for Sommelier Selections members in the spring shipment and as a back vintage release in the future.
Medium to full bodied wine with a lots of ripe fruit, very fine tannins and juicy mouthfeel. It shows a ripe cherry fruit character, well integrated notes of toasted oak, spices, dark chocolate, coffee and tobacco. Soft tannins and silky texture at the end. Best Serving Temperatures. 16° to 19°C
An eleven barrel blend from fruit sourced from the Home Farm and another top vineyard located in Niagara-on-the-Lake. Harvested 1st to 2nd November, 2016 at 26.8 and 23.7°Bx respectively, the must was fermented in small batch 1 ton bins with daily pigéage and malo-lactic fermentation. Pressed to seasoned (two to Ten year old) American and French oak barrels for maturation over a 14 month period before a series of blending trials were conducted to establish the best assemblage. Bottled with filtration for clarity, the wine was laid down for integration for 12 months.
Food Pairing Notes
Not surprisingly this Merlot is a great accompaniment for dishes made with dark meat - on the BBQ for summer (burgers with cheddar or blue cheese, steaks with BBQ sauce); pan-seared or oven roasted (with red wine sauces) in cooler weather. Or coq au vin made with chicken thighs, bacon, onion, mushrooms and red wine. And for gourmet cooks: Pan Seared Duck Breast with Blueberry Sauce or Grilled Flat Iron Steak With Blue Cheese Butter.