2016 South Bay Merlot
- Tasting Notes
Ruby red adorned with a garnet shawl. An herbal whiff of white pepper and bay leaf bolster a core of tart black cherry and plum. Shades of cigar box and new leather linger on the finish. A 2-hour aeration/decant is recommended.
- Food Pairings
Meats – duck, pork, veal, venison, rabbit and braised beef
Cheese – brie, camembert, sharp cheddar, gorgonzola and blue veins.
Apr 16, 2015
“This is best South Bay Merlot that winemaker Frederic Picard has yet produced. Not only does it have some weight and colour, it is well balanced, with enough fruit to enjoy now, and enough firmness to age. Nicely lifted, ripe and typical merlot with raspberry-plum fruit, florals and tobacco on the nose and palate. Very good to excellent length. Best 2016 to 2020. Tasted twice April 2015” – DL
Sep 15, 2016
“The South Bay site for Huff Estates is certainly a magic place for growing grapes in the province. This bottle is most definitely labelled as VQA Prince Edward County. I have to rub my eyes in disbelief because even in Niagara, where it’s a little warmer, it can be tough to make top notch Merlot.
That being said, this is most definitely top notch Merlot. Perfectly ripe Cherry and Strawberry and a solid acid backbone round out the package. The tannin is soft and velvet making this wine approachable immediately. This may not be a bottle that you will
want to stow away in a cellar for an extended period but it should hold up nicely for 3-6 years. Any bottles passing through my hands will be enjoyed immediately with beef.”