Lake Chalice The Nest Marlborough Merlot 2021
Bright burgundy red. Floral and fruit driven, with ripe red plums and notes of Cassis. A fleshy fresh fruit driven palate of juicy plum with a fine powdered like structure.
Fruit was harvested from a number of specifically chosen, naturally low cropping vineyards from both Marlborough's Wairau Plain and the Hawke's Bay winegrowing district.
The harvested grapes were held cold for five days for optimum flavour extraction. During the height of primary fermentation, the juice is plunged by hand up to 8 times a day. The wine was kept in contact with skins and tasted daily until the right extraction and balance was achieved then gently pressed. Once settled it was racked to seasoned French oak where it underwent secondary fermentation (malolactic fermentation). After ageing on light lees the wine was blended, fined and bottled.
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Lake Chalice The Nest Marlborough Merlot 2021
Lake Chalice The Nest Marlborough Merlot 2021
Bright burgundy red. Floral and fruit driven, with ripe red plums and notes of Cassis. A fleshy fresh fruit driven palate of juicy plum with a fine powdered like structure.
Fruit was harvested from a number of specifically chosen, naturally low cropping vineyards from both Marlborough's Wairau Plain and the Hawke's Bay winegrowing district.
The harvested grapes were held cold for five days for optimum flavour extraction. During the height of primary fermentation, the juice is plunged by hand up to 8 times a day. The wine was kept in contact with skins and tasted daily until the right extraction and balance was achieved then gently pressed. Once settled it was racked to seasoned French oak where it underwent secondary fermentation (malolactic fermentation). After ageing on light lees the wine was blended, fined and bottled.
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Shipping & Returns
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Description
Bright burgundy red. Floral and fruit driven, with ripe red plums and notes of Cassis. A fleshy fresh fruit driven palate of juicy plum with a fine powdered like structure.
Fruit was harvested from a number of specifically chosen, naturally low cropping vineyards from both Marlborough's Wairau Plain and the Hawke's Bay winegrowing district.
The harvested grapes were held cold for five days for optimum flavour extraction. During the height of primary fermentation, the juice is plunged by hand up to 8 times a day. The wine was kept in contact with skins and tasted daily until the right extraction and balance was achieved then gently pressed. Once settled it was racked to seasoned French oak where it underwent secondary fermentation (malolactic fermentation). After ageing on light lees the wine was blended, fined and bottled.
