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Martha Clara Vineyards Merlot 2002

Merlot from New York
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    Winemaker Notes

    With classic varietal aromas of Long Island merlot, this wine reveals delicate flavors black cherries & wild blueberries. A well balanced red wine, its structure brings together fruitiness and fine toasty oak perfectly melted with the ripe, soft tannin characteristics of Long Island terroir.

    SERVING SUGGESTIONS: This wine is ready to drink now with its intricate fruitiness & ripe tannins. It could also be cellared for about 5 years. Enjoy with red or white meat, it will also compliment cheese. Try with a beef roast and Madeira wine sauce or warm brie over toast.

    Critical Acclaim

    Martha Clara Vineyards

    Martha Clara Vineyards

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    Martha Clara Vineyards, , Other US
    Martha Clara Vineyards
    Robert Entenmann, owner of Martha Clara Vineyards' named the venture after his mother, Martha Clara Entenmann. It all began back in 1898. William Entenmann arrived in America from Germany eager to fulfill his dreams in the "land of opportunity." He opened a retail bakery in the Flatbush section of Brooklyn and began delivering cakes, bread and rolls by horse-drawn buggy. William Jr. followed in his father's footsteps and took over the retail shop on Main Street along with 30 home and delicatessen delivery routes. It was there that he met his wife, Martha Clara Schneider, who was one of the pastry sales girls at that time.

    In 1978, the family agreed to sell the company and move on to greener pastures. For Robert Entenmann this meant a potato farm turned thoroughbred horse farm on the North Fork of Long Island. The neighboring potato farms began to give way to vineyards; it was just a matter of time before he would follow suit

    In 1995 Robert caught the grape bug and planted 18acres of vitis vinifera grapes. Over the next four years his vineyard acreage grew to 112 acres as he anxiously waited for the grapes to come of age. Today, daughter Jackie runs the Long Island vineyards home to over a dozen types of classical European varietals.

    Bordeaux Blends

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    One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

    In the Glass

    Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

    Perfect Pairings

    Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

    Sommelier Secret

    While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

    MCV1359_2002 Item# 92549

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