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Paumanok Merlot 2004

Winemaker's Notes:

The summer of 2004 was long and hot. This resulted in clean, unblemished, very ripe fruit. Thanks to meticulous and exhaustive (four passes) fruit-thinning, the Cabernet Sauvignon grapes reached optimum ripeness. Average yields were 2 to 2.5 tons per acre. The grapes were sent through the crusher-destemmer with the rollers set wide apart to retain a larger number of whole berries. The grapes were fermented in stainless steel tanks after 3 days of cold soaking. Pump overs were done with splashing of the free run and then gently irrigating the cap. This method insures that only the softest tannins are extracted. After the fermentation was complete, the free run was drained into oak barrels. The must was pressed and, after clarification, was also moved to oak barrels. The malolactic fermentation was completed in the barrels. After 14 month in the barrels the Merlot was bottled.

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Paumanok Vineyards, Ltd.:
Founded in the spring of 1983, our 103 acre estate is entirely owned and managed by Ursula and Charles Massoud, and our three sons. Born and raised in the "Old World", wine has always been a part of our lives and we continue the tradition at Paumanok Vineyards. Only premium vinifera grapevines are planted, consisting of Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc, Merlot, C... Read more
Founded in the spring of 1983, our 103 acre estate is entirely owned and managed by Ursula and Charles Massoud, and our three sons. Born and raised in the "Old World", wine has always been a part of our lives and we continue the tradition at Paumanok Vineyards. Only premium vinifera grapevines are planted, consisting of Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc, Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The traditional dense planting of the vineyards at 1100 vines per acre produces more concentrated fruit and therefore higher quality wines. For our wines, only estate grown grapes are used and production is limited to fewer than 9000 cases. Read less

Member Reviews for Paumanok Merlot

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Snooth User: alexbarinov
8567342
1.00 5
08/30/2008

One glass



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The summer of 2004 was long and hot. This resulted in clean, unblemished, very ripe fruit. Thanks to meticulous and exhaustive (four passes) fruit-thinning, the Cabernet Sauvignon grapes reached optimum ripeness. Average yields were 2 to 2.5 tons per acre. The grapes were sent through the crusher-destemmer with the rollers set wide apart to retain a larger number of whole berries. The grapes were fermented in stainless steel tanks after 3 days of cold soaking. Pump overs were done with splashing of the free run and then gently irrigating the cap. This method insures that only the softest tannins are extracted. After the fermentation was complete, the free run was drained into oak barrels. The must was pressed and, after clarification, was also moved to oak barrels. The malolactic fermentation was completed in the barrels. After 14 month in the barrels the Merlot was bottled.

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