Bianchi Particular Merlot 2006
 
Item #:
1607217-1

Bianchi Particular Merlot 2006
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Immediately appealing visually, with an intense red color and violet/ruby hues, the Particular Merlot has a complex aroma, with hints of marmalade, red fruit, and subtle smoke, spice and vanilla notes, which repeat in the mouth.  This Merlot has the soft voluptuousness associated with the variety, but with a presence on the palate not usually seen in most Merlots.

Winemaker Notes
The grapes come from the Dona Elsa Estate, situated in Rama Caida, San Rafael, Mendoza, around 760 meters above sea level. The grapes were hand-harvested in small 30 to 40 pound picking lugs. Before destemming, all unripe or compromised fruit and leaves were manually eliminated. Afterwards, the fruit drops onto a second conveyor belt, where any other pieces of stems and berries not fully colored were removed by hand. Once in fermenting tanks, most of the grapes were cold macerated for a few days, followed by fermentation, where temperature, time and frequency of pump-over were constantly monitored. Total time on skins was 10 days. The wine was aged 14 months in 100-percent new oak, 88-percent French and 12-percent American barrels. After stabilization, filtering and bottling, the final wine was bottled-aged an additional 12 months.

Serving Hints
Serve at room temperature; excellent with pork and light meals.

Immediately appealing visually, with an intense red color and violet/ruby hues, the Particular Merlot has a complex aroma, with hints of marmalade, red fruit, and subtle smoke, spice and vanilla notes, which repeat in the mouth.  This Merlot has the soft voluptuousness associated with the variety, but with a presence on the palate not usually seen in most Merlots.

Winemaker Notes
The grapes come from the Dona Elsa Estate, situated in Rama Caida, San Rafael, Mendoza, around 760 meters above sea level. The grapes were hand-harvested in small 30 to 40 pound picking lugs. Before destemming, all unripe or compromised fruit and leaves were manually eliminated. Afterwards, the fruit drops onto a second conveyor belt, where any other pieces of stems and berries not fully colored were removed by hand. Once in fermenting tanks, most of the grapes were cold macerated for a few days, followed by fermentation, where temperature, time and frequency of pump-over were constantly monitored. Total time on skins was 10 days. The wine was aged 14 months in 100-percent new oak, 88-percent French and 12-percent American barrels. After stabilization, filtering and bottling, the final wine was bottled-aged an additional 12 months.

Serving Hints
Serve at room temperature; excellent with pork and light meals.

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