The 2010 Merlot was harvested from three different vineyard sites, fermented naturally using indigenous yeast, and blended after aging one year in French oak barrels. It is full bodied and juicy with fine ripe tannins. Heady aromas of dark berry fruit, violets, and cedar envelop flavors of native brambles, wild beach plums, anise and savory herbs. The finish is long and pleasant with a lingering minerality that is characteristic of wines grown in the unique glacial soils of the North Fork.
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