In the vineyard drought conditions provided warm and dry weather in the
Riverina. Yields were down, making more concentrated fruit, and long awaited
rain in January helped the vines get through to harvest which occurred in early
March, resulting in superb colour and flavour. Each parcel was fermented
separately in stainless steel vertical fermenters for 4-6 days at temperatures
between 24°C and 28°C on French untoasted & toasted oak chips. Wine was then
pressed at 1 baume into stainless steel storage tanks and left to ferment until dry,
then racked into stainless steel storage vessels with American oak staves and
cultured malolactic bacteria. Once secondary fermentation was complete the wine
was clarified via centrifuge and blended for bottling.

This Merlot has a deep youthful colour, with expressive aromas of plums,
blackberries and violet. The palate has a velvety texture with generous flavours of
sour cherries, plums and fragrant herbs with a hint of vanillin oak.

South Eastern Australia

Alcohol: 14.21% pH: 3.49

TA: 7.12 g/l     RS: 4.90 g/l

Dry, full bodied

Enjoy with mature cheeses, stir fry's or any mushroom based dish.