Tasting Notes
COLOR:
Brilliant ruby red colour.
NOSE:
Fresh red and dark fruits — cherries, plums, blackberry — often combined with herbal and balsamic notes. There are also oak-derived notes like caramel, vanilla, roasted coffee or pastries.
TASTE:
Soft, with good volume. Flavours echo the nose — cherries and plums – with hints of peppermint or herbal tones. The oak influence gives smooth sweetness (vanilla, caramel) and some toast. Tannins are fine and well integrated, giving a pleasant texture. Acidity is moderate, helping to balance the fruit and oak.
FINISH:
Medium-bodied, smooth mouthfeel. The finish is warming, often with lingering sweet spice or vanilla notes from oak.
Food Pairing
Beef (grilled, stewed), lamb (especially lamb chops or roast), veal. The wine’s fruit and moderate tannins complement the richness.
Roasted chicken or duck with a fruit or herb glaze; pork loin or tenderloin; pork ragouts. The softer texture of the meat plays well with Merlot’s smoothness.
Pasta with tomato-based sauces, bolognese, or richer cream + mushroom sauces. Also pasta with roasted vegetables or meat.
Medium-aged cheeses: Gouda, Havarti, Cheddar, Manchego, perhaps semi-hard. Something with a bit of fat and flavour to match the wine.
Dishes with some char or smoke: grilled vegetables, smoked meats, sausages. The oak and balsamic/herbal notes complement those smoky, grilled flavours.