Hathersage Merlot grape bunches are thinned out every January to avoid over cropping and to allow for more fruit concentration. The grapes are then picked later in the year when phenologically ripe, usually at 24 balling. After being destalked and crushed, the mash is kept at 10 degrees Celsius for 48 hours. Yeast is then added to the mash and the fermentation temperature is kept at 25 degrees.
The nal press takes place when the wine is still at 5 balling to avoid extracting any bitter tannins from the seeds.
The wine is then fermented dry in tank and after completion of malo-lactic fermentation, it is transferred to barrels for maturation.
Hathersage Merlot has a rich deep ruby colour. Velvety tannins support a luscious fruitcake bouquet underlined by spice and sour cherries. On the palate, the wine is full bodied with a lingering nutty nish.
Pair this elegant wine with sauces of rich white tru els, grilled meats, roast vegetables and mature cheese.
Alcohol percentage 14%
Total Acidity 5,7 g/l
Residual Sugar 2,2 g/l
Wine Serving Temperature
Between 14 C – 17 C (Room Temperature)