The Sangiovese (Sugar  25.2º, pH  3.47, TA  0.45) and the blend Unity Red were good but the Merlot (Sugar 25.2°, pH 3.51, TA 0.74)… was not. We set out to redeem the much maligned Merlot grape because at the time the film Sideways had just been released and Merlot hating was everywhere. But the problem wasn’t the type of grape, it was something else, probably microscopic and definitely foul tasting.

Due to the popularity of the Sangiovese it was completely consumed before we were able to test it in our Ehrenfried Pfeiffer approved lab. The Unity Red though (crystallization on the left), shows an even but sparse structure.

The troubled Merlot (crystallization on the right) on the other hand, shows its deficiencies clearly—an asymmetrical and uneven structure, suggesting that perhaps it was as early as the cultivation of the vines that the defects began. Whatever it was it resulted in an extremely poor, undrinkable wine that was put to better use as drain cleaner.