Merlot - Triebaumer

With Triebaumer Merlot, a first-class red wine finds its way into the glass. There it reveals a wonderfully dense, purple-red color. The initial nose of the Merlot flatters with nuances of blackberry. The fruity overtones of the bouquet are joined by notes from barrel aging such as chocolate, mint/melissa, and cedarwood.

Triebaumer Merlot tastes pleasantly dry. It was bottled with exceptionally little residual sugar. This is a genuine quality wine that clearly stands out from simpler varieties, and thus this Austrian wine delights, despite all its dryness, with the finest balance. Aroma simply does not necessarily require a lot of sugar. On the palate, this powerful red wine is characterized by an immensely dense and velvety texture. Thanks to its lively acidity, the Merlot reveals itself on the palate as wonderfully fresh and vibrant. The finish of this red wine from the wine-growing region of Burgenland, more precisely from Leithaberg / Neusiedlersee-Hügelland, ultimately captivates with a good aftertaste. The finish is also accompanied by mineral facets from the soils dominated by weathered rock and slate.

Vinification of the Merlot from Triebaumer

The basis for the powerful Merlot from Burgenland is grapes of the Merlot variety. The grapes grow under optimal conditions in Burgenland. Here, the vines sink their roots deep into soils of slate and weathered rock. The grapes for this Austrian red wine are harvested exclusively by hand once optimal ripeness has been ensured. After harvesting, the grapes are brought to the winery without delay. There they are sorted and gently crushed. Fermentation then takes place in large wooden casks at controlled temperatures. After fermentation is complete, the powerful Merlot is matured for several more months in oak barrels.

Food recommendation for the Merlot from Triebaumer

This Austrian red wine is best enjoyed at a temperate 15 - 18°C. It pairs perfectly as an accompaniment to lemon-chili chicken with bulgur, braised chicken in red wine, or arugula penne.

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