merlot

merlot

Post by Paul Luc » Tue, 19 Sep 1995 04:00:00



Does with experience with merlot have any suggestions?  My questions:
1) Does merlot benefit from oak?
2) Should I put the merlot through malo-lactic fermentation?
3) How long on the skins for a deep, rich color?
Thanks for your suggestions.
 
 
 

merlot

Post by Emil J. Hall » Tue, 19 Sep 1995 04:00:00


Quote:

>Does with experience with merlot have any suggestions?  My questions:
>1) Does merlot benefit from oak?

I've found that it does.  Either a barrel or Oakmore has worked for me.

Quote:
>2) Should I put the merlot through malo-lactic fermentation?

I think this is more a matter of taste than question 1.  I put it through ml.

Quote:
>3) How long on the skins for a deep, rich color?

I leave them on till the cap sinks, usually a week to 10 days.

Quote:
>Thanks for your suggestions.

You're welcome.
Emil

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