The Great Challenge: The Grand Blazon 'MCM Merlot' Alois Lageder against 'Merlot Riserva Nussbaum' Tenuta Klosterhof and 'Merlot Quirinus' ST. Quirinus

MCM MERLOT Alois Lageder

VIGNETI DELLE DOLOMITI IGT MERLOT "MCMLVII" 2019 - ALOIS LAGEDER.

The Merlot "MCMLVII" was born from an intuition in 1995 of Luis von Dellemann, then oenologist of the Lageder estate, who was confronted with grapes of such quality in the Punggl vineyard in Magrè that he decided to vinify them in purity.

The name originates from Roman numerals as the first vintage produced was released at the turn of the millennium.

Malolactic fermentation in steel and refinement for 18 months in barriques before further bottle ageing before release.

To be drunk immediately or left in the cellar. Absolutely must try.

CANTINA

A true synonym for excellence, Alois Lageder over the years has demonstrated the best that Alto Adige can express in terms of personality, elegance and adherence... go to the cellar file.

TASTING NOTES

In the glass it appears dark ruby red with garnet highlights.

A broad and complex bouquet on the nose with the onset of ripe plum, plum and myrtle followed by notes of black truffle and undergrowth. A floral waft completes the symphony of aromas.

The palate is broad, enveloping, circular. Perfectly integrated tannins, savouriness and freshness for a well-balanced mouth feel. The persistence is also long.

PAIRINGS

Excellent with game dishes, mature cheeses, lamb and white meats. Try it also with veal ragout in full Alto Adige flavour.

Description: 

Dark ruby red. Hints reminiscent of dark berries and delicate nuances of wood. Intense on the palate, with concentrated fruit, beautiful tannic structure and a pleasant, long persistence. 

Grapes: 

Merlot (French clones) - Alto Adige DOC. 

Zone: 

Feigenhof at 450 m a.s.l. south facing near Lake Kaltern, with deep, sandy clay soil. Cultivated with guyot and wire trellising system. 

Merlot Riserva Nussbaum Estate Klosterhof 

Vinification: 

The grapes for this Merlot are harvested very late, towards the end of October. A part of the harvest (approx. 10%) is placed in boxes and left to dry in the air. Fermentation is spontaneous in open wooden vats, while malolactic fermentation takes place in barriques. Ageing for 18 months takes place in barriques, 60% of which are new barrels and 40% two to three years old.

Producer: 

Klosterhof estate 

The grower and winemaker Andergassen Oskar and his son Hannes vinify all the grapes from their vineyards themselves, relying on tradition supported by modern technology, with the aim of producing harmonious and structured varietal wines. The estate's own winegrowing facilities have been in the family's ownership for decades and generations, and the entire production is stored in optimal conditions, bottled and marketed directly on the estate. 

Merlot Quirinus ST. Quirinus

The St. Quirinus wine estate is located in an ancient wine-growing area. The wealthiest and most important monastery in Bavarian history, the Tegernsee Monastery, owned land in South Tyrol including the vineyards of Pianizza di Sopra, once called 'Planties superior', which provided wine for the Benedictines and their many high-ranking visitors. Even then, they knew where good wine grows. 

In the vineyards, the grapes are produced and treated using biodynamic methods and then refined in the new wine cellar to make organic wine. 

In addition to the classic types such as Sauvignon, Kalterersee, Pinot Noir and Merlot, the focus is increasingly on varieties that are more resistant to fungal diseases (PIWI) such as Bronner, Johanniter, Aromera, Chambourcin, Prior and Cabernet Cortis. The result is the two cuvées Planties White and Planties Rosé. 

Dark garnet red colour, full-bodied and round with velvety tannin, harmonious acidity and a bouquet of blackberry, cherry, a hint of vanilla and roasted aromas. 

Grapes:

100% Merlot - Alto Adige DOC 

Area:

Pianizza di sopra, south-east exposure at 400 m above sea level. Clayey, sandy and stony soil. 

Vinification:

The grapes are destemmed. The must is fermented in steel barrels at 30° C. Malolactic fermentation in steel barrels and further ageing for 24 months in barriques. 

Pairing:

Game, as well as various meat dishes and hard cheeses.