Burrowing Owl Estate Winery Merlot 2010
Note: I publish batches of reviews that I call Good Values Wine Picks. These are from the regular section of the liquor store rather than the Vintages section, and tend to be lower priced and the most widely available of all wines. The last four reviews I did were: September 11, July 26, September 12 and March 7.
A robust, full-flavoured merlot that's rich and complex. There's a meaty note mid-palate: intriguing and satisfying, especially when you're enjoying pork tenderloin or prime rib. Aromas of dark plum and blackberry with some smoke on a long finish. Superb craftsmanship Merlot food pairings: spice dusted flank steak or chicken thighs stuffed with dried black olives & garlic.
This Merlot was reviewed September 12, 2013 by Natalie MacLean
Opinions about wine differ greatly as the experience is subjective. You may find it helpful to compare this critical evaluation of the wine with mine as well as your own:
|The grapes for this wine were hand-picked from a few different parcels on the Burrowing Owl estate, from the middle to the end of October. The grapes were de-stemmed, lightly crushed and gravity-dropped into stainless steel tanks, where it was fermented on the skins for the next 12-18 days. Extended post-fermentation skin contact was performed on some batches. Following fermentation, the batches were drained and pressed, with all parcels being kept separate through the process. The individual batches were transferred to appropriate barrels for Malolactic fermentation. At the completion on ML, the wines were racked off the lees. The wine received further rackings over the next 16 months in the barrel cellar. The wine was bottled unfiltered.|
Source: Winery (Burrowing Owl Estate Winery)
If you liked this wine, you might also like these:
Serve this wine between 60-65 degrees Farenheit or 15-18 degrees Celsius.