Sorry, Red Rooster Winery does not ship wine to United States.
Canadian wine delivered right to your door!
* Get FREE SHIPPING when you order 2 or more bottles from Red Rooster! Feel free to mix wines. Select your shipping method at check out and the shipping cost will be discounted automatically. *
We source the grapes for our Merlot from many vineyards across the south Okanagan Valley, allowing us to blend complementing characteristics of each area and vineyard. Traditional red wine making, followed by malolactic fermentation, and aging in older American 85% and French 15% oak barrels for 12 to 14 months.
This Rooster is sleek, suave and seductive, with enough structure to stand tall. His aromatic presence reveals black cherry, dark plum, sweet vanilla extract, oak and spice. This extra-dry, medium to full-bodied Merlot has soft yet drying tannins and fruit flavours of blue plum, and black cherry accented by spice and cocoa powder notes. Black tea, blackberry, cherry, spice and coffee bean notes linger on the finish. Enjoy now through 2022.
Excellent with grilled steak and sautéed mushrooms; lamb chops; duck breast in a red wine reduction; pheasant; beef tenderloin; prime rib; beef wraps; bean stews; two-year-old Canadian cheddar with walnut breads.
Awards & Ratings
The 2016 vintage was a featured wine in April's Wine Club package, 2020.
Tasting notes written by Tony Aspler.
Geographical Indication: BC VQA British Columbia
Vineyard: Various South Okanagan & Similkameen vineyards
Residual Sugar: 0.4 g/L
Cases Produced: 19,135
Appearance: Deep ruby in colour.
Nose: Cedary, pencil lead, lightly floral nose of black plum with vanilla oak spice.
Palate: Medium-bodied, dry, savoury-sweet black fruit flavours carried on lively acidity. Ripe tannins that give the wine structure. Velvety mouth-feel and good length.
Quality: Very Good+. 88.5 points. Drinking well now but with a couple of years the bouquet will blossom.
Food Pairing: Roast beef with peppercorn sauce and Yorkshire pudding, Mongolian-style stir fry, French green beans with Béarnaise sauce, braised pork shoulder with tomatoes and olives, and chicken cordon blue with Gorgonzola cheese.