Red Rock Merlot


The grapes for our Merlot were destemmed and then fermented for five to ten days at a maximum temperature of 92°F. The wine underwent malolactic fermentation to soften the mouthfeel, adding complexity to the aromas and flavors and ensuring stability in the finished wine. The wine was aged on light lees for nine months prior to bottling and then bottle aged for two months prior to release.

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