Winery RaphaelFirst Label Merlot
Red wine
This wine is composed of 100% of the grape variety Merlot.
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the First Label Merlot of Winery Raphael in the region of New York often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit, black fruit or dried fruit.
Food and wine pairings with First Label Merlot
Pairings that work perfectly with First Label Merlot
Original food and wine pairings with First Label Merlot
The First Label Merlot of Winery Raphael matches generally quite well with dishes of beef or game (deer, venison) such as recipes of shepherd's pie (quebec!) or duck breast in the oven.
Details and technical informations about Winery Raphael's First Label Merlot.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of First Label Merlot from Winery Raphael are 2010, 2014, 0, 2012 and 2013.
Informations about the Winery Raphael
The Winery Raphael is one of of the world's greatest estates. It offers 30 wines for sale in the of North Fork of Long Island to come and discover on site or to buy online.
The wine region of North Fork of Long Island
Maritime New York AVA between Long Island Sound and the Atlantic: signature Merlot as king red - supple and fruity with notes of black cherry, plum, blackberry, leather and a fresh-herb touch, round tannins and an elegant finish (maritime Bordeaux climate). Cabernet Franc and Cabernet Sauvignon in structuring support. Fresh Chardonnay and Sauvignon Blanc in whites (citrus, apple, flowers). AVA (1986), ~2,000 ac, sandy-gravel soils from glacial moraines, ocean breezes preserving acidity.
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Skinny
Thin and lacking in substance in the mouth.
