K. Martini & Sohn, Merlot Gurnzan 2018 (Merlot)

K. Martini & Sohn is a family-run winery in Alto Adige, an area known for producing elegant and structured red wines. Established in 1979, the estate is dedicated to sustainable viticulture and precision winemaking, allowing the unique alpine terroir to be fully expressed. The 2018 vintage saw a balanced growing season, with warm days and cool nights ensuring optimal ripeness while preserving the freshness and complexity that define high-quality Merlot from this region.

Sourced from carefully selected vineyards with limestone and clay-rich soils, Merlot Gurnzan undergoes fermentation in stainless steel to maintain purity before ageing in oak barrels. This process enhances the wine’s depth, rounding out the tannins while adding layers of spice and complexity.

Appearance: Deep ruby red with garnet reflections, showing richness and depth. The wine clings to the glass, revealing its concentration and well-structured body. As it swirls, slow-moving legs hint at its balanced alcohol and refined texture.

Aroma: Intense and layered, with aromas of ripe black cherries, plums, and wild berries. Notes of vanilla, dark chocolate, and sweet spice emerge from oak ageing, while underlying hints of tobacco, leather, and earthy tones add complexity. A touch of black pepper and dried herbs enhances the aromatic depth.

Taste: Medium to full-bodied, with a velvety and well-balanced profile. Lush dark fruit flavours dominate, complemented by subtle notes of mocha, liquorice, and cedar. The tannins are fine-grained yet present, providing structure without overpowering the elegance of the fruit. The acidity keeps the wine fresh, adding vibrancy to its rich and smooth texture.

Finish: Long and refined, with lingering dark berries, spice, and a hint of roasted coffee. A gentle mineral note and a touch of dark cocoa add further complexity, while the well-integrated oak influence leaves a lasting impression of warmth and sophistication.

Food Pairing: A perfect match for braised short ribs, where the wine’s richness complements the depth of the dish. It also pairs beautifully with aged pecorino or Parmigiano Reggiano, enhancing its nutty and umami notes. For a plant-based option, try it with roasted portobello mushrooms and lentil stew, where the wine’s structure and earthiness align with the dish’s bold flavours.