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Fruits of the forest with velvety tannins and a touch of oak.
Mid to deep crimson.
Spice, blackcurrant, dark cherry and plum with toasty oak.
Plum, spice and blackberry flavours with a velvety texture and soft tannins.
Chicken parmagania or a charcuterie board.
Merlot grapes from selected vineyards were harvested at optimum maturity to maximise varietal fruit flavours and supple tannins. Fruit was fermented and left on skins in static and rotary fermenters for seven days to maximize colour and flavour extraction. After primary fermentation the wines were soft pressed and underwent malolactic fermentation before to being aged in French oak for six months. The wine was then blended and filtered prior to bottling.
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