Oxford Landing Merlot

Fermentation was carried out in a combination of static and rotary fermenters under warm temperature conditions for a period of 6 days. This creates balance between extracting the appropriate tannins for wine structure, and retaining fruit drive and aromatics.

Crimson in color with purple hues. Enticing aromas of milk chocolate, plum and red berries with subtle cedar and spices. The medium-bodied palate starts with vibrant flavors of plums and red cherry and although tightly structured, the finish is rich and generous with persistent fruit flavors. Soft, velvety tannins are a feature of the supple palate.

Roast lamb with rosemary and garlic, or fettuccine with a creamy tomato sauce and asparagus would be a lovely accompaniment.