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Kunde Estate Merlot 2006

Bottle Size: 750ml Item #: 1573328
This item is not currently available for purchase.

Kunde Estate Merlot 2006 750ml

Kunde Estate Merlot

Our 2006 Merlot is rich and supple with a density and complexity of flavors that engage as the wine opens up in the glass. Classicvarietal aromas of tea leaf and ripe plums fill the nose and flavors of berry jam and toasty oak complete the flavor profile. This velvetyred finishes with a flourish of ripe tannins that will allow the wine to age nicely for several years.

2006 brought a very even, steady flow of Merlot fruit into the winery. The measured pace ofthe harvest allowed us to pick each block when fully ripe. The wines are supple and balanced‘sleepers’, not seeming showy at first but opening up to reveal a breadth of complexities anddepth.An overnight soak was followed by inoculation with selected yeast strains. Pumpovers weredone twice per day, a portion with open hose early on to work the cap into the juice, followedby use of an irrigator device for gentle tannin extraction. The fermentation temperaturesranged from 72oF to 87oF. The wine was aged for 18 months in barrel; 30% new barrels,consisting of French, European, and American oak, and bottled in July 2008

Garlic seasoned leg of lamb served with creamy polenta

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This product is not currently available for purchase.
Kunde Estates Kunde Estate Merlot 2006
BOTTLE SIZE: 750ml
Our 2006 Merlot is rich and supple with a density and complexity of flavors that engage as the wine opens up in the glass. Classicvarietal aromas of tea leaf and ripe plums fill the nose and flavors of berry jam and toasty oak complete the flavor profile. This velvetyred finishes with a flourish of ripe tannins that will allow the wine to age nicely for several years.
 

Notes on the Kunde Estate Merlot 750ML 2006

Wine Maker Notes 2006 brought a very even, steady flow of Merlot fruit into the winery. The measured pace ofthe harvest allowed us to pick each block when fully ripe. The wines are supple and balanced‘sleepers’, not seeming showy at first but opening up to reveal a breadth of complexities anddepth.An overnight soak was followed by inoculation with selected yeast strains. Pumpovers weredone twice per day, a portion with open hose early on to work the cap into the juice, followedby use of an irrigator device for gentle tannin extraction. The fermentation temperaturesranged from 72oF to 87oF. The wine was aged for 18 months in barrel; 30% new barrels,consisting of French, European, and American oak, and bottled in July 2008

Food Pairing Garlic seasoned leg of lamb served with creamy polenta