San Pedro Merlot 2008 Wine Review
, February 26
, September 11
and July 26
Natalie's Score: 86/100Terrific value! Loaded with purple plums and blackberry jam notes. Full-bodied and supple. Perfect for potluck gatherings.
Merlot food pairings: beef, lamb, pork, duck, cheeses, pizza, pastas.
This San Pedro Merlot 2008 was reviewed March 28, 2010
by Natalie MacLean
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Purplish-ruby-red in colour with intense fresh fruit aromas of blackberries and plums, and light notes of toast meld with sweet vanilla. Medium-bodied, with soft tannins and a pleasing finish.
Molina Vineyard. VII Region, Chile (Central Valley)
San Pedro and San Miguel Vineyard: Broad daytime-night time temperature differentials are perfect for good phenolic ripeness (tannins and anthocyanins).
Harvest usually takes place in late March at 23–24° brix with yields of 12 to 15 tons per hectare.
Upon reaching the cellar, the grapes cold macerated for 24–48 hours at 11ºC (52ºF). Fermentation takes place under controlled temperatures below 28°C (82ºF), with 3 daily pumpovers to ensure good color and fresh fruit flavours. The must is racked off its skins part-way through the process and continues fermenting with clean must. The entire process is aimed at producing wines with plenty of fruit intensity and a soft mouthfeel.
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Recipes for San Pedro Merlot 2008