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Carbonic Merlot Malbec, 2020
Shipped and sold by Red Rooster Winery
- Malbec
- Merlot
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TASTING NOTES
A bright garnet colour with a youthful purple rim. An everchanging, complex bouquet of black cherry, dark plum, blackberry, sweet spice, cedar, oak, roasted nut, and new leather. This medium to full-bodied red has soft yet drying tannins, and moderate acidity, along with fruit-flavours of red and black berries, plum, and cherry, with notes of spice and oak. Blackberry, black cherry, spice, black tea, and oak lingers on the extra-dry finish. Enjoy now through 2025.
FOOD PAIRINGS
Enjoy with rack of lamb; grilled steaks; beef, bean, and vegetable stews; game meats; pot roast and root vegetables; duck breast; two-year-old Canadian cheddar.
ABOUT THE WINE
The whole-cluster Malbec grapes were dumped into the fermentation tank first, then the lightly crushed Merlot grapes were gently added on top of the Malbec [the Malbec underwent carbonic fermentation, fermenting from the inside of the grape, and the Merlot was inoculated]. The wine saw careful punch downs for cap management of the Merlot only such that the Malbec was not disturbed. The Merlot provided protection for the Malbec from the air. Once fermentation was complete the blend was sent to press, then aged in 100% French oak barrels, 13% new, for 10 months before filtering and bottling.
Residual Sugar: 1.2 g/L
Critic's Rating
National Wine Awards of Canada 2021, Silver Medal
The 2020 vintage was a featured wine in September's Wine Club package, 2022.
Tasting notes written by Tony Aspler.
Geographical Indication: BC VQA Okanagan Valley
Varietals: Merlot (60%), Malbec (40%)
Vineyard: Liebel and Paydirt vineyards
Residual Sugar: 1.2 g/L
Cases Produced: 584
Appearance: Purple-ruby in colour.
Nose: Cedary, lightly floral, blackberry, vanilla nose with oak spice.
Palate: Medium- to full-bodied, dry, dark chocolate and plum flavours with dusty tannins, firmly structured.
Quality: 89 – 91 points. Very Good+ / Outstanding. Needs time.
Food Pairing: Venison marsala, honey garlic pork chops, ratatouille with cauliflower rice, Tuscan bean stew with garlic and oregano, and bell peppers stuffed with wild rice and mushrooms.
