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Wine Facts Listing
Chateau Frank Brut 2004
Dr. Frank Fleur de Pinot Noir
Dr. Frank Sauvignon Blanc 2009
Chateau Frank Célèbre
Dr. Frank Cabernet (NV)
Chateau Frank Blanc de Noirs 2002
Salmon Run Chardonnay 2008
Chateau Frank Blanc de Blancs 2006
Dr. Frank Cabernet Sauvignon 2008
Salmon Run Pinot Noir 2008
Dr. Frank Lemberger 2008
Salmon Run Coho Red
Dr. Frank Gewürztraminer 2009
Test
Dr. Frank Chardonnay Reserve 2008
Dr. Frank 2005 Riesling Reserve
Salmon Run Rainbow Rose
Salmon Run Cold Brook White 2009
Dr. Frank Rkatsiteli 2008
Dr. Frank Chardonnay 2007
Dr. Frank Cuvee d'Amour 2008
Dr. Frank Cabernet Franc 2008
Dr. Frank Late Harvest Bunch Select Riesling 2008
Dr. Frank Pinot Noir 2007
Salmon Run Riesling 2009
Dr. Frank Pinot Gris 2008
Dr. Frank Dry Rosé 2006
Dr. Frank Merlot 2008
Salmon Run Meritage 2008
Dr. Frank Reserve Gewürztraminer 2009
Chateau Frank 1999 Prestige Cuvée Brut
Chateau Frank Célèbre Rosé
Dr. Frank Dry Riesling 2009
Dr. Frank Semi Dry Riesling 2009
Dr. Frank Merlot 2008
VINIFICATION:
The Merlot grapes were crushed and destemmed into a fermenter before yeast inoculation. The tank was pumped over twice daily to extract the color and soft tannins found in the grape skins. The grapes were gently pressed, after dryness, before inoculation with malolactic bacteria. At the end of the malolactic fermentation, the Merlot wine was racked and transferred to barrels. The wine was aged 9 months in predominantly French and American oak barrels before bottling. This wine was not cold stabilized and may show tartrate crystals in the bottle.
DESCRIPTION:
The 2008 Merlot shows the qualities that have made this grape variety a favorite. With aromas of ripe plums, fennel and smoky oak notes. This vintage of Merlot has a mouthfeel of black pepper and a robust fruity finish. The use of both French and American oak barrels add dimension to this wine. Supple tannins and moderate acidity make the Merlot from the 2008 vintage particularly well suited for food pairings. Serve this wine with pasta, grilled meat, sausage and dark chocolate.
ANALYSIS:
Alcohol: 12.6%
Acidity: .55g/100ml
pH: 3.51
Sugar: <.2%
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