Espiritu de Chile Gran Reserva Merlot 2003

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  • 2003

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Winemaker's Notes:

Tasting Notes: This complex Merlot impresses with its pleasant fruit character. Fine aromas of vanilla meld gently wi...

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User Reviews for Espiritu de Chile Gran Reserva Merlot

Winemaker's Notes:

Tasting Notes: This complex Merlot impresses with its pleasant fruit character. Fine aromas of vanilla meld gently with touches of black cherry, chocolate and mint. This is a very distinctive Merlot with a well-balanced tannine structure. Having aged in oak barrels for at least 12 months, this wine has developed a highly refined character. Goes well with a juicy roast beef and yellow and mature cheeses. Percentage Grape: Merlot Soil: Some stony -lime. Most sandy , well drained soils. Growing Climate: tempered, with defined seasons. Type of Harvest: 100% hand picked. Vinification Method: Cold Maceration done at 8°C. Fermented with a peak of 30°C a day, and at 25°C the balance to keep the fruit and the softness. 10 days of maceration to get the appropriate structure and length. 50% aged in oak barrels for about 10 months. Vinification Temperature: 25/30°C Malolactic: Malolactic fermentation done. Alcohol Percentage: 14 % PH: 3.43 Sugar Rate: 0-5 g/l Total Acidity: 4,8 - 5,6 g/l

Tasting Notes: This complex Merlot impresses with its pleasant fruit character. Fine aromas of vanilla meld gently with touches of black cherry, chocolate and mint. This is a very distinctive Merlot with a well-balanced tannine structure. Having aged in oak barrels for at least 12 months, this wine has developed a highly refined character. Goes well with a juicy roast beef and yellow and mature cheeses. Percentage Grape: Merlot Soil: Some stony -lime. Most sandy , well drained soils. Growing Climate: tempered, with defined seasons. Type of Harvest: 100% hand picked. Vinification Method: Cold Maceration done at 8°C. Fermented with a peak of 30°C a day, and at 25°C the balance to keep the fruit and the softness. 10 days of maceration to get the appropriate structure and length. 50% aged in oak barrels for about 10 months. Vinification Temperature: 25/30°C Malolactic: Malolactic fermentation done. Alcohol Percentage: 14 % PH: 3.43 Sugar Rate: 0-5 g/l Total Acidity: 4,8 - 5,6 g/l

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