Winery Truro VineyardsMerlot
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Merlot of Winery Truro Vineyards in the region of Massachusetts often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Winery Truro Vineyards matches generally quite well with dishes of beef or game (deer, venison) such as recipes of empanadas de carne (argentina) or venison stew to be prepared the day before.
Details and technical informations about Winery Truro Vineyards's 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 Merlot from Winery Truro Vineyards are 2016, 0, 2015, 2014
Informations about the Winery Truro Vineyards
The Winery Truro Vineyards is one of of the world's great estates. It offers 28 wines for sale in the of Massachusetts to come and discover on site or to buy online.
The wine region of Massachusetts
Northeastern US state integrated into the Southeastern New England AVA, six counties including Cape Cod, Martha's Vineyard and Nantucket. Maritime climate moderated by the Atlantic. Signature Chardonnay as ruling white: taut and chiselled with green apple, lemon, pear, white flowers, nut butter and a saline mineral touch — cool-climate elegance on former dairy farms. Vivid Riesling, fruity Vidal hybrid.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
