Our 2013 Twomey Merlot is ruby in color with aromas of black cherry, coffee, licorice and creamy bright fruit with chocolate covered strawberries and hoisin sauce on the palate and a full fruity finish buttressed by acidity. World-renowned winemaker, Jean-Claude Berrouet (44 vintages with Chateau Petrus), joined Twomey as Winemaking Consultant in January of 2012 to work closely with our then Director of Winemaking, Daniel Baron, on the production of our Merlot.
Beef soup with vegetables
Merlot offers a smooth, medium-bodied match for the tender meat and broth.
Slow roasted beef rib
Merlot offers a softer, fruit-forward profile that pairs well with beef.
Charbroiled cheeseburger
Merlot's soft tannins complement the juicy texture of the burger.
Braised veal shank
Merlot's softness and plum notes balance the savory, slow-cooked meat.
Pan fried or grilled pork
Merlot's soft fruitiness pairs well with pork's mild flavor.
Meat and mashed potato bake
Merlot's soft tannins and plum flavors complement the savory lamb and vegetables.