Bulk discounts for 6 bottles or more! Free shipping for orders above $80

Previous Product Image

Panagiotopoulos Kalderimi Red 2011


Jean-Luc Baldès Malbec du Clos 2017

Next Product Image

Panagiotopoulos Merlot 12 2010


Panagiotopoulos Merlot 12 2010


Purchase this product now and earn   49   Corks!

The art of winemaking.

Quite dry Merlot Heavy Wood Messinia Medium- Tannin Medium Acidity Medium Body Red Licorice Black Cherry Blueberries Plum Raspberry Vanilla Chocolate Bay Leaf


Panagiotopoulos Merlot 12 2010

Panagiotopoulos Merlot 12 has an attractive ruby color. This bottle of Merlot has notes of delicious red and blueberries with a subtle hint of vanilla. The complexity of the notes is elevated with the accompaniment of notes of spice. The tannins are smooth and silky on the mouth with a distinct finish and aftertaste.

Top tips: Enjoy at 16-18˚C, with pasta and hearty cheeses

Grapes are harvested from the estate around the beginning of September until mid-October. It is done manually during morning hours. The grapes are sorted on-site to pick up top-quality grapes that meet the specific requirements. The use of 17 kg bins and the prompt transportation of the harvested grapes to the winery before the temperature rises significantly, help minimise bruising and squeezing of the berries and preserve their characteristics and freshness.

Upon arrival at the winery, grapes may be sorted again, they are then destemmed, crushed and transferred to the fermentors at the lower level. The last stage is done with the use of a conveyor belt or very small tanks. In this way, no pumps, which may damage the skins of the berries (tearing), are required.

Alcoholic fermentation is always preceded by a pre-fermentation maceration step at a low temperature. At this stage, several aromatic compounds and the natural coloring material of the grapes are extracted. The juice is separated from the grape pomance for several days after crushing.

After 4 – 10 days, the temperature is allowed to rise in order to trigger the alcoholic fermentation. The temperature then is usually between 22 – 28˚C, to ensure better color and tannin extraction along with conservation of the aromas. Fermentation usually lasts about a week. However, the fresh wine will be left in contact with the grape skins for another 1 -3 weeks.


Give this other Panagiotopoulos Red wine a try.





Additional information

Black Fruit

Black Cherry, Blueberries, Plum


Bay Leaf






Quite dry

Grape Type



Heavy Wood




Medium- Tannin

Wine Acidity

Medium Acidity

Wine Body

Medium Body

Wine Type




Red Fruit



There are no reviews yet.

Be the first to review “Panagiotopoulos Merlot 12 2010”

Please log in to view details about the item & leave a review.

Please log in to view details about the item & leave a review.

Related Products

You May Also Like ...

© 2019 Boundby Pte Ltd. All Rights Reserved.

Shopping cart


No products in the cart.

Continue Shopping