Harvest
The Merlot grapes in the Ridgepoint Wines 2002 Merlot were harvested from our escarpment estate vineyards on Cherry Avenue above Vineland (Niagara Region, Ontario) on October 25, 2002 at 23.7° Brix.

Winemaking
The Merlot grapes were crushed and destemmed, and fermentation begun immediately. Fermentation took place in open-topped tanks. The wine was fermented warm, given extended skin contact, and manual punch-downs of the 'cap' for maximum flavour and colour extract. Alcohol fermentation was followed by malolactic fermentation in the spring of 2003, and the wine was aged in American oak barrels for 17 months.

Analysis

Alcohol/Volume: 13.9%	Residual sugar: < 3 g/L
Dryness (Sugar code): 0

Winemaker's notes
This wine also (as does our Nebbiolo) reflects the 2002 vintage, where drought and heat pulled out some superlative characters in red grapes. Our Ridgepoint Wines 2002 Merlot has a dark, deep, extracted red colour with purple edges as it lies in the glass. Aromas of plums and prunes rise as though they come from a deep, warm, wellspring. The taste seems to mingle black cherry, raspberry, and dark chocolate. The feel in the mouth is well filled-out, but not heavy. Tannins make themselves known in a powdery, slightly drawing way. Barrel-added spiciness, not quite vanilla, lingers at the back of the nose. This is wine that makes you curious, makes you want to come back to the glass and nail that flavour, that aroma.

Food pairings
Carnivores can rejoice! The Ridgepoint Wines 2002 Merlot makes eating prime rib roast a kind of worship. If you cook, the cheese, bacon and potato cake recipe in The Wine Lover Cooks by Tony Aspler and Kathleen Sloan (published by Macmillan Canada) is a savoury match. Merlot + grilled food = pleasure.