Working in the winery. Doing ‘Remontage’ which is pumping the juice (here it’s Merlot from a small vineyard in St. Emilion) over the skins to extract extra colour, tannin and fruit.
The colour and fruit extract on the 2016 Merlot is simply stunning.
This Vineyard (Le Château) is going to be beautifully fleshy and elegant ingredient in any blend… I can argue it can be bottled 100% and still produce a stunning wine.
In my case, it’ll probably form 10% of my main blend, to soften the Cabernet Sauvignon’s hard, young tannins.