Winery La Terre - Merlot

Winery La TerreMerlot

3.1
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Merlot of Winery La Terre is a red wine from the region of California.
This wine is composed of 100% of the grape variety Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.

Taste structure of the Merlot from the Winery La Terre

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Merlot of Winery La Terre in the region of California is a powerful.

Wine flavors and olphactive analysis

On the nose the Merlot of Winery La Terre in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.

Details and technical informations about Winery La Terre's Merlot.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Merlot

Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.

Last vintages of this wine

Merlot - 2013
In the top 100 of of California wines
Average rating: 311100
Merlot - 2011
In the top 100 of of California wines
Average rating: 2.911100
Merlot - 2008
In the top 100 of of California wines
Average rating: 3.111100

The best vintages of Merlot from Winery La Terre are 2008, 2013, 2011

Informations about the Winery La Terre

The winery offers 4 different wines.
Its wines get an average rating of 3.4.
This winery is part of the E & J Gallo.
It is in the top 3 of the best estates in the region
It is located in Californie

The Winery La Terre is one of of the world's greatest estates. It offers 4 wines for sale in the of California to come and discover on site or to buy online.

Top wine California
In the top 40000 of of United States wines
In the top 30000 of of California wines
In the top 200000 of red wines
In the top 300000 wines of the world

The wine region of California

California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.

News related to this wine

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The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines​ Twitter: https://twitter.com/BourgogneWines/​​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb​​​ Find out more on our website: https://www.bourgogne-wines.com/​​ #BourgogneWines​​ #VinsBourgogne​​ #Iranc ...

At the heart of the terroirs of Mâcon-Lugny

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Lugny, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines ...

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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