Ghost Pines Winemakers Blend Merlot 2006
Natalie has not yet reviewed this wine. It's listed here for your convenience so that you can find it easily in your local liquor store. Food matches: Ligtly grilled meates & poultry, roast chicken; hearty tomato based pasta's.
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:
|Winemaker Notes: The grapes for Ghost Pines Merlot 2006 were gently delivered whole-berry to the fermenter, eliminating harsh bitterness while maximizing fresh fruit characters. Upon arrival, the grapes were inoculated with Bordeaux yeast strain, optimal for the fermentation of premium Merlot. Fermentation completed in an average of 8 days with temperatures not exceeding 880F, producing clean, expressive Merlot character. To create a more complex mouthfeel, 100% of our Merlot completed malolactic fermentation, contributing a complex texture to the already deep, layered flavors. Taste Profile: Employing dual County appellation sourcing for Ghost Pines Merlot 2006, our winemaker was able to blend a wine which accentuates the best of what Napa and Sonoma Merlot has to offer. Napa County Merlot provides lush, jammy, ripe fruit into the blend in a free-spirited manner. The Sonoma County Merlot adds fresh red and black fruits along with a strong structural foundation in a disciplined manner. The result is a wine that exhibits the best of both appellations. Our Merlot displays aromas and flavors highlighted by fresh blackberry and deep red jams along with subtle nuttiness, dried oats and sweet toast.|
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Serve this wine between 60-65 degrees Farenheit or 15-18 degrees Celsius.