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Merlot 2013


Product codeProduct code 12178746
FormatFormat 12x750ml
Listing typeListing type SAQ Signature
StatusStatus Unavailable
Licensee priceLicensee price $30.44
CountryCountry Canada
Regulated designationRegulated designation Vintners quality alliance (VQA)
RegionRegion British Columbia
SubregionSubregion Okanagan Valley, Naramata
Varietal(s)Varietal(s) Merlot 100 %
Alcohol percentageAlcohol percentage 15.4%
ColorColor Red
Closure typeClosure type Cork
Total acidityTotal acidity 5.9 g/l
PHPH 3.82
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AvailabilityCheck Availability at SAQ
Winery's websiteWinery's website Click here
  • About this winery

    Poplar Grove Winery is a boutique winery located on the Naramata Bench in the British Columbia's Okanagan Valley. Our vineyard and winery is known for producing some of the finest, collectable wines in Western Canada.

    See the POPLAR GROVE detail page for more information on this brand

  • Tasting notes

    The Merlot 2009 splashes dark purple in the glass. Full aromas of raspberry, blueberry & cocoa greet the nose. Ripe smooth tannins & balanced acidity underscore flavours of dark cherries, cigars & Okanagan sage. Chef Bruno of the Vanilla Pod recommends pairing this vintage of Merlot with a grilled porterhouse steak & fresh from the garden Chimichurri sauce.

  • Viticultural notes

    After a terrifyingly late spring, we had one of the best summer growing seasons ever seen in the Okanagan Valley with endless sunshine & warm, vine-loving temperatures. Harvest was right on-time until the middle of October when all of BC went into a deep freeze mode with three days at minus 8°C. From then on, it was a sprint to get the fruit in as quickly as possible. A tsunami of grapes filled the winery & every ferment vessel at our winery was full to the brim. To summarize the 2009 growing season: scary, easy, lovely & lush with notes of panic on the finish. In a word: farming.

  • Winemaking notes

    For each of the component vineyards, the bunches were handpicked & sorted in the vineyard. After destemming, the berries were hand sorted again to ensure that only perfect fruit was included in the ferment. The berries were crushed & held cold for four days, giving the wild indigenous yeasts a chance to begin fermentation. During fermentation, hand plunging the must & the judicious use of pumping over ensured the optimum level of tannin extraction. Malolactic fermentation occured in barrel over the winter & finished in the spring of the following year. The wines from each vineyard were kept separate in both new & older French oak barrels for 20 months. The smallest amount of Cabernet Franc & Cabernet Sauvignon was blended with the component Merlot. The blended, finished Merlot was further developed in bottle for 18 months in our cellar prior to release. Enjoyable now with a recommondation to decant for 30 - 60 minutes. This wine will age gracefully for over a decade.