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Merlot - Red New Zealand Wine
A vibrant 2019 Merlot with dark berry and cedar undertones. Serious yet approachable, it's crafted by one of the most acclaimed New Zealand wineries, Brancott Estate. Hailing from Hawke's Bay, this Merlot is produced in one of New Zealand's most renowned regions for red wines. Pairs perfectly with roast chicken, cheeses, roasted vegetables and dishes with tomato-based sauces. The perfect wine for casual dining or a Friday night gathering with friends. Best served at 13C.
Tasting Notes:
This vibrant Merlot exhibits crushed dark berry, cocoa and cedar aromas that are echoed on the palate. Fine tannins support the fruit for a smooth, lingering finish.
Since planting the first Marlborough Sauvignon Blanc and Pinot Noir in 1975, Brancott Estate has continued to craft striking wines that suit every occasion. Wines in the Brancott Estate range are considered the benchmark of New Zealand varietal winemaking and have an international reputation for quality and consistency. Each wine is crafted in a style that epitomises the unique character and flavour of the growing region.
Green Dot
Contains Sulphur Dioxide/Sulphites
Allergy Advice
Contains Sulphites
Produced and bottled by:
Brancott Estate Ltd,
38 Liverpool Street,
Blenheim 7274,
New Zealand.
Country of origin: New Zealand
Product of New Zealand
Bottle
Alcohol by volume: 12.5%
Serving suggestion: This vibrant Merlot exhibits crushed dark berry, cocoa and cedar aromas that are echoed on the palate. Fine tannins support the fruit for a smooth, lingering finish. This classic Hawke's Bay Merlot is well suited to a range of dishes including antipasto platters and red meat dishes such as seared eye fillet and roast lamb.
Alcoholic content: 9.4 units
Region of origin: Hawkes Bay
Wine colour: Red
Regional information: This wine comes from Hawke's Bay, an internationally acclaimed region for Bordeaux red varieties such as Merlot and Cabernet Sauvginon, as well as Syrah.
Vinification: Fruit was harvested from late March through to the beginning of April. Following destemming and crushing, the grapes were pumped into red fermenters where traditional fermentation methodology was used. The ferments were allowed to reach temperatures of up to 30ºC to maximise the extraction from the skins and seeds. After fermentation, the wine was left on skins for an extended period to further improve colour and evolve structure. Following this period of extended maceration the wine underwent malolactic fermentation. This was done in conjunction with toasted oak to add additional complexity and flavour as well as to soften the wine.
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