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Kirralaa Merlot 2002

Merlot from Australia
    0% ABV
    • WS87
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    0% ABV

    Winemaker Notes

    New Release! The intensity from the famed "Terra Rossa" soils of our extensive vineyard holdings in Coonawarra achieves harmony and balance in our Merlot when we add a dash of our warmer climate Clare Valley Merlot. A final splash of our hearty, tightly-structured Coonawarra Cabernet adds a bolt of strength to the blend and makes the package complete.

    A joint venture between Robert Mondavi and Rosemount Estate, Kirralaa Merlot was blended by Tim Mondavi, Philip Shaw and Ian Shepherd.

    "Coonawarra is one of the best areas for Merlot. It's continental climate produces vibrant fruit characters that have considerable palate weight. We couldn't reist putting a very stong parcel of Clare Valley Merlot in the blend - this added some sweet fruit to the mid-palate and rounded the wine off nicely. Merlot should have a syrup-like texture with plump, soft tannin. Hopefully we have achieved that."
    -winemaker Ian Shepherd

    85% Merlot, 15% Cabernet Sauvignon

    Critical Acclaim

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    Kirralaa

    Kirralaa

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    Kirralaa, Australia
    A partnership in winemaking between California's Robert Mondavi and Australia's Rosemount Estate, Kirralaa is one of the two labels produced by this joint venture. Adopting a rule that neither company was allowed to work in its own backyard, Kirralaa was made in Australia by the Mondavi team lead by winemaker Tim Mondavi.

    An Australian word for star, Kirralaa (wines) "break the status quo" in winemaking and display bold colors, stunning, rich flavors, and unmatched varietal complexity and refinement. Farmed in the finest regions of Australia: Coonawarra, Barossa Valley, and McLaren Vale.

    Australia

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    A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

    Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

    An easy-going red variety with generous fruit and a supple texture, Merlot’s subtle tannins make it perfect for early drinking and allow it to pair with a wide range of foods. But the grape also has enough stuffing to make serious, world-renowned wines. One simply needs to look to Bordeaux to understand Merlot's status as a noble variety. On the region’s Right Bank, in St. Emilion and Pomerol, it dominates in blends with Cabernet Franc. On the Left Bank in the Medoc, it plays a supporting role to (and helps soften) Cabernet Sauvignon—in both cases resulting in some of the longest-lived and highest-quality wines in the world. They are often emulated elsewhere in Bordeaux-style blends, particularly in California’s Napa Valley, where Merlot also frequently shines on its own.

    In the Glass

    Merlot is known for its soft, silky texture and approachable flavors of ripe plum, red and black cherry and raspberry. In a cool climate, you may find earthier notes alongside dried herbs, tobacco and tar, while Merlot from warmer regions is generally more straightforward and fruit-focused.

    Perfect Pairings

    Lamb with Merlot is an ideal match—the sweetness of the meat picks up on the sweet fruit flavors of the wine to create a harmonious balance. Merlot’s gentle tannins allow for a hint of spice and its medium weight and bright acidity permit the possibilities of simple pizza or pasta with red sauce—overall, an extremely versatile food wine.

    Sommelier Secret

    Since the release of the 2004 film Sideways, Merlot's repuation has taken a big hit, and more than a decade later has yet to fully recover, though it is on its way. What many viewers didn't realize was that as much as Miles derided the variety, the prized wine of his collection—a 1961 Château Cheval Blanc—is made from a blend of Merlot with Cabernet Franc.

    WWB61131_2002 Item# 61833