Merlot

Merlotvineyards

Tin Roof 2005 Merlot was produced from a blend of North Coast and Central Coast grapes. Merlot thrives in these cool-climate regions, especially in moist alluvial soils where it develops the bright fruit and soft tannins that make the variety so appealing to premium wine lovers.


winemaking

Boldly flavored, smoothly textured and unusually complex, Tin Roof wines are designed to please wine lovers seeking distinctive varietal character. Blended with small amounts of Cabernet Sauvignon and Petite Sirah, our 2005 Merlot was fermented in stainless steel tanks at warm temperatures to fully extract color, flavor and tannin, then aged in French and American oak to soften and mature its lush fruit flavors.


winemaker’s notes

“Our 2005 Merlot offers ripe, luscious black cherry and plum fruit aromas and flavors characteristic of the Merlot variety, enhanced by hints of tobacco, herbal spice and chocolate. With smooth, supple tannins and a long, rich finish, it pairs especially well with grilled red meats, herb-roasted chicken, pork chops, red-sauced pastas and flavorful hard cheeses.”

 

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Tin Roof 2005 Merlot

varietal

Merlot

appellation

California

Growing Regions

North Coast & Central Coast

Fermentation

Stainless steel

Barrel Aging

French and American oak

alcohol

13.5%

TA

0.53g per 100ml

pH

3.69

 

Smoked Trout and black bean quesadilla

Paired with Tin Roof Merlot

 

  • 2 cups Smoked trout diced in 1/2” x1/2” pieces
    2 cups Shredded Monterey Jack cheese
    2 cups Cooked black beans
    8 8 inch flour tortillas
    4 Tbsp Chopped parsley and thyme mix
    Butter as needed

 

In a 10 inch skillet melt 1 1/2 tablespoons butter over medium heat. Lay one of the flour tortillas down and spin the tortilla so that the melted butter evenly coats the bottom. Place 1/2 cup each diced trout, cheese, and beans on the tortilla. Sprinkle with 1 tablespoon herbs and cover with other tortilla. Reduce heat and cook until bottom of tortilla is golden brown and crispy. Place a large round plate over the quesadilla in the pan. Flip the pan upside down so the quesadilla is lying on the plate. Place butter back into pan and melt. Once melted return quesadilla back to pan on the uncooked side. Cook until brown and crispy cheese has melted.