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Traditional French winemaking techniques of de-stalking and crushing the grapes; maximum temperature of 30°C during fermentation. Three week maceration. After racking and malolactic fermentation, the wines were blended and aged in vats on the lees with controlled oxidation.
Cherry color with violet highlights. Lovely perfumed bouquet with wonderful fruit (raspberry, blueberry) mixed with floral and spicy notes. Attractive on the palate, with smooth tannins and a slightly jammy note. The finish is long, perfumed and elegant. Pair with white meat, roasts and strong cheeses.
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