Ridgemill Estate 2013 Merlot

I really have trouble getting into Merlot. Personally I don’t go out of my way to reach for the variety.

I often find them Tomato-ish. By this I mean it’s technically a fruit flavour but it is usually way out on the savoury end of the spectrum, often thin and a bit acidic.

The Ridgemill Estate 2013 Merlot is slightly different. It smells of dark cherries but is also quite charry at the same time.

The palate is an unusual mix of redcurrant, pencil shavings and coffee. These characters have the wine leaning toward the dry end.

The finish is earthy and flinty but beautiful acidity leaves me salivating and looking for another mouthful. Supple tannins and strong oak have key roles toward the end. The finish goes on and on. It’s quite impressive really.

As we sat and explored the wine Anthony pointed out this was really the wrong context for this merlot. We were just sitting and sampling.

What this wine really needs is rich red meat dishes such slow cooked venison or a big rump steak in order to counterbalance some of the dryness.

At the end of the day we decided it’s a structurally sound wine which would excel when being consumed with food. I suspect it will do well with some cellaring time.

Date Tasted: March 2017

Drink With: Lasagne

Rating: 88/100

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