Winery Rolf WillyLemberger - Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Lemberger - Merlot of Winery Rolf Willy in the region of Württemberg often reveals types of flavors of red fruit.
Food and wine pairings with Lemberger - Merlot
Pairings that work perfectly with Lemberger - Merlot
Original food and wine pairings with Lemberger - Merlot
The Lemberger - Merlot of Winery Rolf Willy matches generally quite well with dishes of beef or game (deer, venison) such as recipes of pastasciutta (corsica) or rabbit with tomato.
Details and technical informations about Winery Rolf Willy's Lemberger - 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 Lemberger - Merlot from Winery Rolf Willy are 2016, 2018, 2017, 2015 and 2013.
Informations about the Winery Rolf Willy
The Winery Rolf Willy is one of of the world's greatest estates. It offers 80 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
