<H1>2004 Estate Selection Merlot (750ml) -- Wolffer Estate Vineyard Shopping Cart</H1>
<B>$29.00</B>
-- <I>On Sale !</I>
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<IMG SRC="https://store.nexternal.com/wolffer/images/estate%20selec.merlot04%20[M].jpg" ALIGN=right ALT="2004 Estate Selection Merlot (750ml)" NAME="2004 Estate Selection Merlot (750ml)" BORDER=0 HSPACE=10>
<div><strong>Region </strong> </div>
<div>Long Island, New York. Produced and bottled in Sagaponack, New York. Under Winemaker/Technical Director Roman Roth's meticulous care, Wölffer Estate Vineyard encompasses 55 acres and practices sustainable agriculture. Similar in many respects to conditions in Bordeaux, the local Bridgehampton loam soil, combined with the breeze from the Atlantic, only 2.6 miles away, provides the perfect conditions to achieve the ripeness and acidity necessary for producing Wölffer's signature style: European elegance combined with the typicity of their Long Island terroir. </div>
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<div><strong>Grapes </strong></div>
<div>80% Merlot, 20% Cabernet Sauvignon </div>
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<div><strong>Style/Taste</strong></div>
<div>The color is a very dark red. Aromas of cedar, figs, and dried prunes with fine toasty oak fill the nose. The mouth-feel is medium bodied, filled with lush fresh fruit of red cherries, cranberries, pomegranate and dark chocolate and roasted coffee beans. A lip-smacking finish with great play between the fruit, acidity and well-integrated oak. The tannins are layered, making this a very food-friendly wine, with a great backbone and aging potential. </div>
<div>- Roman Roth, Winemaker/Technical Director</div>
<div> </div>
<div><strong>Harvest </strong> </div>
<div>Thanks to our excellent location (the last area in NY State to succumb to frost in the fall) and immaculate vineyard management, it was possible to permit the Merlot fruit to hang until the 9th of November and the Cabernet Sauvignon November 8th, allowing the grapes to fully ripen and concentrate. </div>
<div> </div>
<div><strong>Technical Data</strong> </div>
<div>The fruit was carefully hand harvested, and then thoroughly sorted on a sorting-table, to ensure that only perfect fruit and no stem pieces made it into the tank. The grapes were chilled to 50°F to cold soak for two days. The fermentation followed, with a maximum temperature of 89°F to enable good extraction. Pump-over was done meticulously 3 times a day (every 8 hr) during the peak of fermentation. The skin contact (maceration) lasted for a total of 27 days. The wine was then gently pressed and the press fraction was separated. After 6 days the wine went into French barriques (50 % new oak and 50 % one year old oak) for a period of 19 months. Malolactic fermentation was done in barrels and finished 100%. The wine had a total of 6 gentle rackings and was bottled unfiltered and unfined in July 2006, producing 623 cases.</div>
<div> </div>
<div><strong>Analyses </strong></div>
<div>Brix at harvest 23 </div>
<div>Alcohol 13.3%</div>
<div>Titratable acidity 5.1 g/L</div>
<div>PH 3.45</div>
<div><strong></strong> </div>
<div><strong>Serving</strong></div>
<div>Served best slightly cooler than room temperature. I recommend decanting the wine 1 to 2 hr before serving. It will pair very well with duck, game, rich stews and cheese.</div>
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Wolffer Estate Vineyard . 139 Sagg Road, PO Box 9002 . Sagaponack, NY 11962 . Phone 631-537-5106 . Fax 631-537-5107
