IGP Pays d’Oc Merlot, Henri Nordoc

IGP Pays d’Oc Merlot, Henri Nordoc

8.95

Oozes bags of fruit, rounded off by savoury flavours of black olive, eucalyptus and white pepper

NAME OF WINE: IGP Pays d'Oc Merlot
NAME OF ESTATE/DOMAINE: Henri Nordoc
VINTAGE: 2017
ABV: 12.5%

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NAME OF WINE: IGP Pays d'Oc Merlot

NAME OF ESTATE/DOMAINE: Henri Nordoc

VINTAGE: 2017

ABV: 12.5%

NAME OF VIGNERON: Claude Serra

LOCATION (village and region): Pays d'Oc

GRAPE/BLEND (with %): 100% Merlot

SUSTAINABLE/ORGANIC/BIODYNAMIC: N/A

CERTIFICATION: N/A

SUITABLE FOR VEGETARIANS/VEGANS: Suitable for vegetarians

ALLERGENS (EGGS AND/OR MILK): None used

TASTING NOTE: Oozes bags of primary fruit: mulberry, sweet cherry and plum, rounded off by savoury flavours of black olive, eucalyptus and white pepper.

(LOCAL) FOOD RECOMMENDATION: Merlot is the perfect accompaniment to beef - try with a rump steak and herb stuffing, braised beef olives or steak and oyster pie.


TERROIR
(soil types, vine exposure etc): On chalky-clay soils with broken stones, the Merlot can give its best expression.

VITICULTURE: Issued from a selection of the best parcels of Merlot, located on the hillsides along the Mediterranean sea, well-known for the natural restriction of the yields and a good climate for the vineyard.

YIELDS (hectolitre per hectare):

VINIFICATION: De-stemming harvest. After a short cold maceration (5days at 8°C), fermentation at 22°C. Slow extraction by unballasting and punching the cap. After a pneumatic pressure, free run wines are blended to a selection of press wines for malolactic fermentation in inox vat. Then maturing in tank on fine lees for 8 months with micro-oxygenation.

TECHNICAL:

Sugar Content Total Acidity Volatile acidity Total SO2

Free SO2 pH

1,1 g/l
2,46 g/l H2SO4 0,40 g/l H2SO4 40 mg/l
18 mg/l
3,55