- Merlot - 2016

Merlot 2016

- 91 points -

Grapes were destemmed and partially crushed, leaving some whole berries. It was then fermented in both closed and open top fermenters and allowed to ferment naturally with no added yeast. The wines were then pressed and racked to oak barrels, a mix of French, American and Hungarian oak, for malolactic fermentation and ageing for up to 14 months. The nose shows perfumed crushed red berries, bramble, forest berries, plums and lovely spice notes. It’s approachable and yummy on the palate with overt red berries, cocoa, baking spices and resolved tannic structure leading a long finish. Highly drinkable now, but can also cellar 3+ years.

March 2019


About Rick VanSickle

Rick VanSickle’s background is in the newspaper industry as an editor and a wine writer. He wrote a weekly column for the Calgary Sun in 1999 that expanded to include most Sun newspapers, including the Toronto Sun and, later, as the local wine writer for the St. Catharines Standard. Rick has now turned his attention to focus on Niagara, Ontario and B.C. wines. He is a feature writer and international wine reviewer for Quench Wine Magazine and also writes other freelance articles on wine-related travel, and features related to the wine industry.