2015 Merlot

2015 Merlot

A beautifully layered and structured wine.  

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SKU: 2015 Merlot
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TASTING NOTE

Lavender and florals followed by bright red fruit on the nose.  The palate shows ripe fruit with notes of red currant, raspberry, and red liquorice. Grippy tannin structure and fresh acidity show off the aging potential of the layered and structured wine.  

 

REVIEWS

John Schreiner "The wine begins aromas of cherry, blueberry, cassis and vanilla. These are echoed on the palate, along with flavours of spice and plum. The texture is rich, with long ripe tannins. 94 Points

Awards for past vintages:

2014 Merlot - SIlver medal, InterVin International Wine Awards
2013 Merlot - Silver medal, Wine Align National Wine Awards of Canada 2017
2012 Merlot - Silver medal, 2014 BC Wine Awards
2007 Merlot - Best of Varietal & Gold Medal, 2010 BC Wine Awards

Media for past vintages:
2013 Merlot – King of Sweden tries Painted Rock Merlot: National Post
2013 Merlot - "I really enjoyed this Merlot tasted in a lineup against several other locals..." Anthony Gismondi, 91 Points The Vancouver Sun
2012 Merlot: 16.5 Points awarded by Richard Hemming: www.jancisrobinson.com

WINEMAKING

100% Merlot.

Harvest of our three estate vineyard blocks of Merlot began on Oct. 8, 2014 5 Blocks were harvested individually, broken into small batches, cold soaked on the skins for 4 days and fermented for an additional 21 days on the skins in tank with twice daily pump overs. The resulting individual wines were aged for 18 months in 30% new French oak and blended prior to being bottled, unfiltered.

Vintage: 2015
Alcohol %: 14.9
Titratable Acidity: 6.0 g/L
Residual Sugar:  3.4 g/L
PH: 3.7

VINTAGE REVIEW

The 2015 vintage kicked off with a warmer than average spring combined with minimal precipitation, leading to early bud break and flowering. The rest of the growing season followed suit with record breaking temperatures. Canopy management was key for Painted Rock in 2015. While harvest happened significantly earlier than normal though out the valley due to spiking sugar levels, we were able to forestall ripening long enough to ensure our phenolic ripeness (tannin) would have time to develop and be in balance with our sugar levels.