Aromas of ripe black and red fruits, blackberries and plums on the nose intermingled with delicious notes of baked pastry and milk chocolate. Delicate hints of spice blends perfectly with light toasted notes from the oak. Very well balanced with fresh acidity, medium body, well rounded tannins allowing a lingering finish.
Bunch sorting table and berry sorting table. Cold maceration (premaceration) at 10°C (48-72 hours) before fermentation, that occurs in stainless steel tanks with individual temperature control system for 15 to 20 days.
The fermentation takes place with selected yeast between 20° to 26°C alternating pumping over (remontage) and delestage to obtain the best quality in tannins. Aging is in French (J.F. Cooper) and American (Kelvin) oak barrels of first and second use for 6 months.
Fest Merlot pairs beautifully with pâtés or other charcuterie, pork or veal roasts, rich, cheesy gratins and hamburgers.
If vegetarian, best pairing dishes are caramelized roast veggies especially those with a touch of sweetness, such roast squash, red peppers and beets and one of our favorites, with fried or grilled mushrooms.
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