A Popular Australian Merlot

Can you get a decent Australian Merlot at this price?...

Lindeman's Merlot

Lindeman's Merlot

Over the years we have reviewed lots of Merlots, and lots of Australian wines including a few from a major wine producer, Lindeman’s. This winery was founded in by a physician who believed in the health powers of wine. His popular line of nine varietals sell an almost unbelievable one million bottles a week. Our companion wine is a Kosher Israeli Merlot that runs about $12 in our neck of the woods but doesn’t seem to merit the same Internet discount.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Lindeman’s Bin 40 Merlot 2013, 13.5% alcohol about $9 (we paid $11).

Let’s start by quoting the marketing materials. “Tasting Note : Ruby red colour; black cherry and spice on the nose; soft round plummy flavours with herbal notes in the finish.” And now for my review.

At the first sips this wine was sweet and thin with little acidity and no tannins. A potato knish (potatoes and onions in puff pastry) rounded the liquid and I sensed a bit of smoke among the sugar. The initial meal centered on a no cheese lasagna made with spinach noodles, spicy salsa, ground beef, peas, and sliced green olives. In response the libation was fairly long, presenting light acidity, plums, and black cherries. Fresh strawberries for dessert simply flattened the fermented grape juice.

The next meal kicked off with pea soup containing barley and beans. Now our Aussie mate was thin but I did sense some plums. The main dish consisted of homemade sautéed chicken breast nuggets. Dr. Lindeman’s offering came out of this meeting sweet, round, and plummy. The side dish of green beans cooked in coconut oil sharpened the drink’s acidity and strengthened its plums. Today’s dessert was fresh blueberries that had the effect of taming my glass’s sweetness as well as its fruit.

My final meal began with Japanese rice crackers that made the Merlot plummy with dark cherries. Then came the rigatoni noodles (some spinach and some not) in a tomato and meat sauce. Now the drink was juicy with a little bite that seemed to get better and better as the meal progressed. For dessert I enjoyed fresh blackberries that had the effect of strengthening the wine, but it wasn’t very pleasant.

Final verdict. I won’t be buying this wine again. But I bought its Chardonnay cousin that I will be tasting next.

Access the companion wine An Israeli Merlot Blend.

About the Author

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine websites include
www.theworldwidewine.com    and    http://www.wineinyourdiet.com

Visit his website devoted to italian travel www.travelitalytravel.com

Feel free to reprint this entire article which must include the resource box