Thursday, 28 November 2013

Alfasi Merlot Red 750Ml

Merlot Red Chilean Wine

Alfasi Merlot is a well balanced wine that exhibits delicious plum, mocha and mild oak flavors, with a velvety smooth finish.

Alfasi wines are produced using the finest grapes grown in the Maule Valley just south of Santiago, Chile's capital city. Alfasi wines benefit from the rare union of a sunny climate with cool ocean breezes. The surrounding mountain ranges provide a cool, moisture free climate that contributes to the top quality that Alfasi wines exhibit.

Tasting Notes

A well-balanced wine that exhibits delicious plum, mocha and mild oak flavours, with a velvety-smooth finish.

Wine Colour Red
Alcohol Units 9.75
ABV 13%
Current Vintage Non Vintage
Producer Vina Carte Vieja
Type of Closure Other
Pack Quantity 750
Pack Measure ml
Country Chile


Vinification Details

Alfasi wines benefit from the rare union of a sunny climate with cool ocean breezes. The surrounding mountain ranges provide a cool, moisture - free climate that contributes to the top quality that Alfasi wines exhibit.

History Vina Carte Vieja S.A. is a high class winery and produces top quality wines.

Regional Information

Alfasi Wines are produced using the finest grapes grown in the maule vally just south of Santiago, Chile's capital city.

This wine is ideal for drinking now but can be kept for up to 5 years

Tuesday, 26 November 2013

Killerby Cabernet Sauvignon Merlot

Cabernet Sauvignon Merlot
The 2010 Killerby Cabernet Sauvignon Merlot certainly got a few gongs

Bronze 2011 Qantas Mt Barker Wine Show of WA
Bronze 2011 Royal Hobart Wine Show
Bronze 2012 Royal Sydney Wine Show

Vineyard Notes:     Sourced from the northern region of Margaret River.
Harvesting Notes: Fruit was harvested in the early morning.
Winemaking Notes: Grapes were immediately crushed to static fermenters
for ferment. Pump overs occurred 4 times a day for 8 days
before gentle pressing, malo-lactic fermentation and then the
wine was racked to a range of new and mature oak. During
maturation, the blend was periodically racked and returned to
oak for 12 months prior to filtration and bottling.

Colour: Crimson
Nose: Complex nose of gentle herbs, blackcurrant, anise and spicy
Palate: Plum and sweet blackberry Merlot fruit complements
the leafy mulberry characters of the Cabernet Sauvignon,
enhanced further by long grained tannins.
Cellaring Notes: 2 years
Food Pairing: Homemade BBQ pizza.

Region:  Margaret River


Tuesday, 19 November 2013

Merlot and a Hot Dog

Selecting a Merlot to go with
my medium rare steak
What wine should have with what meal... here is a suggestion for Merlot

When chowing down on Grilled favorites, go for a Cabernet or Merlot
Tannins in red wines give a luxurious, full-bodied flavor, making it the perfect partner to a juicy burger, BBQ sandwich, a hearty steak, or even hot dogs!  

My Favourite Dish:  A juicy, well seasoned steak with a round glass of ANY straight Merlot.

What to look for on the menu :

 Dark Fruit – Blackcurrant, Blackberry, Plum, Raisin, Oak, Cedar, Smoke, Vanilla, Spice, Pepper, Complex – Chocolate, Coffee, Tobacco, Earth, Herb

 France, California, Washington State, Australia, Argentina, Italy (Super Tuscans) and Chile

Friday, 15 November 2013

Elderton Estate Barossa Merlot

Elderton Estate Barossa Merlot
Elderton Estate Barossa Merlot

Until 1992, Elderton had used the small amounts of Merlot produced from the Estate as a blending tool with Cabernet. In 1992, the individual parcel of Merlot was exceptional and the decision was made to make a single varietal that encompassed the best that Merlot had to offer.

The Elderton Merlot has been frequently recognised amongst the five best Merlots in the country, as well as one of the most consistent. The 2011 vintage shows how superb Merlot can be in Australia, when handled well, and this wine sits proudly in our portfolio with its harmonious power and elegance.

Estate Information:

The Elderton vineyard, which is approximately 72 acres in size, has only two small blocks of Merlot. Both of these blocks are towards the back of the vineyard, on the highest point, where the soils are much sandier and free- draining than those closer to the river bed.

With our mediterranean climate, the Baumé reaches 140 to 150 and quite unlike traditional Bordeaux, we have found great results in allowing the fruit to ripen significantly on the vine.

Wednesday, 13 November 2013

Grant Burge Merlot from Barossa Valley 5 out of 5!!

Hi. This is Wayne Mansfield, with my Merlot a Day spot. We're going to 
continue through on our great Australian merlots. Today, I've got a bottle of Grant Burge from Barossa Valley, called Hillcot Merlot 2011.

This is 
pushing the boundaries of what I normally pay for merlot, but this is fabulous. You'll probably pay somewhere between $20 and $30 at a bottle shop for this, between $50 and $70 at a restaurant. It is really great.

Let me just read a little bit off the back: 'First planted in 1980, with merlot and cab sav. The wine mag is impressed by the quality of the merlot and decided that it should be just by itself.' This merlot is particularly good. On the scale of 1 to 5, in my Merlots of the Day, this one is touching towards the top end of that.

I'd recommend this.

It's not the sort of thing that you can drink by yourself on a lonely night watching the cricket. It's the sort of thing that you should share with friends. My very strong recommendation: When you're at the bottle shop, seek out Grant Burge from Barossa Valley, Hillcot Merlot. This one is 2011, but I'm sure that they run anywhere from 5 to 10 years in range in terms of what they're available at.

Until next time when we share Merlots of the Day, this is Wayne Mansfield saying chin-chin.

Tuesday, 12 November 2013

Vintners Edge a Great Merlot

Hi. Welcome to my Merlot a Day. This is Wayne Mansfield, as we travel around the country; back to my place of birth, Margaret River, in west Australia, before it was famous. When I was brought up there in the '50s and '60s, nobody in their right mind would think you could grow world-classwine.

When you travel the world now, there's a couple spots that people know really well about Australia; that's Sydney Harbor Bridge, Melbourne, for all the football, the Barossa Valley, and Margaret River, for all its
amazing wines.

What a lot of people don't know about Margaret River is they developed a number of bulk vineyards where they don't have a particular label that they grow for. Somebody comes in, pools the wine, and blends them, and they come up with a particularly good drop of wine.

On a bigger scale, Wolf Blass, an Australian icon in the wine industry, doesn't have a vineyard that I'm aware of. He goes each year, buys particularly good wines and blends them. His wine label is world-renowned as gold medal-winning and a great taste if you've going to have a chance of sampling it. What I'm going to share with you today is a cab-merlot from a Vintner's Edge; a cab-merlot, which is a blend of the cabernet and the
merlot. What that does is takes the edge off the cabernet.

If the wine blender is a merlot drinker, it will end up tasting a bit more like merlot. This one, I think the blender was a cab drinker so it's a bit more like a cab sav than a merlot, but it's still a particularly beautiful drop.

What it says in the notes on the back, there's a couple of interesting things. It says the bottle weighs less, therefore it takes less energy ant it's this kinder footprint for the carbon footprint. That as it may be,
here's the interesting thing that it says: 'Our grapes have been features in many distinguished Margaret River wines that you have probably enjoyed over the past.' There is my point, these wines are probably in some of the better-known Margaret River brands, labels, and at 2 and 3 times the price of this bottle.

This one's a really great value. If you buy it by the dozen, you're going to pay about $10 a bottle. With a different brand on it from Margaret River, it might be $35, $40 a bottle. Vintner's Edge Cabernet Merlot 2009; that's from the year of the wine glut when everything grew perfectly. It's well worth a visit. I recommend that you have this when friends are around because you're going to get through 3 or 4 bottles of this because it is such a nice drink. My friends, both men and women, enjoy this because it just is such a delightful drink.

On my wine scale, it's a 4 out of 5, given that it is a blend. We really would not be able to say it came from that part of Margaret River; the top, the south, the east, or the west; it comes from somewhere there. Until next time, this is Wayne Mansfield saying,

'Enjoy your merlot, and chin chin.'

Thursday, 7 November 2013

Casillero Del Diablo Merlot from Chile

Phil Crozier, Director of Wine at Gaucho Restaurants, recommends this punchy Merlot from the slopes of the Andes.

Ready to drink... a bottle of Concha y Toro, Casillero Del Diablo Merlot 2006/7, Central Valley, Chile

Hints of blackberries, vanilla and oak on the nose with a ripe berry finish. All the heavy chocolate features that you would expect of a Chilean Merlot are here.

This really punches above its weight – alas, most probably along with your hangover

2011 CLIMBING MERLOT from Cumulus Wines

Sourced from the higher elevations of Cumulus Estate in Orange, NSW, grown vineyard above 600m (Orange appellation) “Climbing” wines exhibit intense flavours courtesy of lower yielding vines set on ancient soils, extremely cool nights and carefully nurtured viticulture.

The Climbing range exhibit carefully added winemaking techniques to deliver complexity that layers the natural bright and elegant fruit character.

The label is inspired by the higher elevation vines that give such a unique character and was drawn from an 1880’s Dive Circus poster with the dashing Henry scaling the heights inspired by the local extinct volcano peak, Mount Canobolas.

And the wine should be good too as it has won a number of awards. the winemaker says:

Premium parcels of Merlot from several different blocks were selected. Following
harvest these were crushed and destemmed then cold soaked on skins for two weeks.

Separate fermentation of parcels, starting off at cool temperatures, building during fermentation to peak at 28 degrees with gentle pump overs, starting off twice daily. Time on skins depended on tannin extraction, with pumpovers shortening to wetting the cap once per day. Wine was then pressed off skins once tannin extraction was deemed optimal.

Parcels were matured separately in older French barrels for 12 months then racked out of barrel, blended, with some small egg fining prior to filtering and bottling.

Saturday, 2 November 2013

Frankland Reserve Merlot 2009 by Trevelen Farm

Frankland Reserve Merlot 2010 by Trevelen Farm Estate, and Powderbark Vineyard Frankland  is from the Great Southern Region in Western Australia.

The winemaker describes the wine as Deep dark cherry red. Lifted spicy complex fruity nose of red current and ripe plums with with violets in evidence. And the palate is a complex mixture of ripe plum ,liquorice, coffee bean and red current on fine tannins. The finish is fruity, spicy and dry.

This wine has cellaring potential of up to 10 years.

It won a medal at Small Winemakers Wineshow 2012

Ray Jordan from The west Australian Wine Guide says:

Medium bodied and velvety smooth. This is a merlot that offers more than a simple fruit bomb. It has lovely fruitcake and blackberry characters with a slightly regional earthy edge.

Ray says: "A nice wine for the next few years."

Friday, 1 November 2013

Palmer Merlot 2010 Margaret River Region

Palmer Wines Merlot 2010 Merlots have been winners for Plamers for a long time grabbing medals both locally and internationally. The tasting note say:

Light leafy fruitcake [where do they get this nonsense??] and dark plummy fruits on the nose with a light cedary character. It is soft and generous [ like a mothers bosom ?] with a good oak and fruit balance. Dusty dry tannins add balance and poise to finish."

Wayne says: Mmmm does that mean it is lumpy like a fruitcake?? I am just dieing to try a glass or 3.

There is a story with Palmers Wines in the Margaret River region of Western Australia:

Established by Stephen and Helen Palmer in 1977 as one of the pioneer vineyards in the Margaret River region of Western Australia.
The initial planting on the banks of the fertile Wilyabrup River included Chardonnay, Semillon, Sauvignon Blanc, and a small amount of Cabernet Sauvignon and Merlot.
With 50ha in Wilyabrup It all started to fall into place when Palmer’s 1999 shiraz was judged the best WA wine and best WA dry table wine at the 2000 Perth Wine Show. That year their 1999 merlot also won a gold medal.

Their wines soon chalked up awards on a regular basis and continue to do so under current winemaker Mark Warren. And the pleasing thing for the Palmers is that they have a strong stable of award-winning wines, for such a small producer.

While chardonnay figures prominently among them, their semillon sauvignon blanc, Crackerjack cabernet shiraz, shiraz and merlot have won gold, while their 2007 cabernet sauvignon won a silver medal at the prestigious London International Wine Challenge. Their rose is also proving popular.
But wine alone doesn’t make Palmers. Their Tuscan-style restaurant, which is designed also for alfresco dining, is one of the eye-catching eating establishments in the Margaret River wine region.

It has thrived under innovative young chef Coby Cockburn.
Hailing from Port Douglas, Coby (30) moved to Western Australia and was quickly enticed to Palmers by Helen Palmer.

"Coby is a real find - he brings a spark anbd a passion for food that is essential to the Palmers dining experience - we're really excited about where he wants to take our restaurant," said Helen.
Coby adores his trade – starting his apprenticeship at 16 and going on to work at notable Port Douglas eateries including Watergate as executive chef.
Not many Australian chefs can lay claim to cooking for Canadian heart-throb and fresh seafood devotee Keanu Reeves but Coby Cockburn can; he was the star’s personal chef, no less.
For almost three weeks in 2002, he cooked a multitude of meals, including plenty of fresh crayfish, for the Point Break star and about 45 of his family and friends on Double Island in Queensland, where he was holidaying amid filming sci-fi trilogy The Matrix.

It’s no wonder that with his talents and such a spectacular venue that Palmer has become popular for major events, weddings and birthdays.

Palmer held WA heats of the Miss Universe contest last year and was the hub of this year’s Margaret River Wine Festival. Both were outstanding successes.
One thing about the Palmers, they aren’t content to just watch the vines grow under them, so to speak.
They have just established a new cellar door adjacent to the restaurant, where it was previously housed.
This has created yet another quality facility at Palmer and created more room in the restaurant for diners.
It also has its own unique characteristics, with its stone-look, barn appearance.