Dr. Konstantin Frank Vinifera Wine Cellars Merlot 2006

Winemaker's Notes:

Vinification: The Merlot grapes were crushed and destemmed into a fermenter before yeast inoculation. The tank was pumped over twice daily to extract the color and soft tannins found in the grape skins. The grapes were gently pressed, after dryness, before inoculation with malolactic bacteria. At the end of the malolactic fermentation, the Merlot wine was racked and transferred to barrels. The wine was aged 9 months in predominantly French and American oak barrels before bottling. This wine was not cold stabilized and may show tartrate crystals in the bottle. Description: The 2006 Merlot shows the qualities that have made this grape variety a favorite. With aromas of ripe plums, cranberries and smoky oak notes, this Merlot shows great concentration and richness. This vintage of Merlot has a mouthfeel including black pepper, round tannins and a strong back bone. The use of both French and American oak barrels add dimension to this wine. Supple tannins and moderate acidity make the Merlot from the 2005 vintage particularly well suited for food pairings. Enjoy this wine with pasta, grilled meat, sausage and dark chocolate. Analysis: Alcohol: 12.6 % Acidity: .5 g/100 ml pH: 3.64 Sugar: < .2 %

Region: USA » New York » Finger Lakes

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Color: Red
Varietal: Merlot
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Dr. Konstantin Frank Wine Cellars:
Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


Vinification: The Merlot grapes were crushed and destemmed into a fermenter before yeast inoculation. The tank was pumped over twice daily to extract the color and soft tannins found in the grape skins. The grapes were gently pressed, after dryness, before inoculation with malolactic bacteria. At the end of the malolactic fermentation, the Merlot wine was racked and transferred to barrels. The wine was aged 9 months in predominantly French and American oak barrels before bottling. This wine was not cold stabilized and may show tartrate crystals in the bottle. Description: The 2006 Merlot shows the qualities that have made this grape variety a favorite. With aromas of ripe plums, cranberries and smoky oak notes, this Merlot shows great concentration and richness. This vintage of Merlot has a mouthfeel including black pepper, round tannins and a strong back bone. The use of both French and American oak barrels add dimension to this wine. Supple tannins and moderate acidity make the Merlot from the 2005 vintage particularly well suited for food pairings. Enjoy this wine with pasta, grilled meat, sausage and dark chocolate. Analysis: Alcohol: 12.6 % Acidity: .5 g/100 ml pH: 3.64 Sugar: < .2 %

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