After budburst in early October, a wetter than average spring encouraged strong Merlot leaf growth and provided good soil moisture. This dense canopy and soil moisture helped the vines through summer’s record daytime temperatures and prolonged heatwaves. Rain in autumn caused some delays to harvest as we needed to ensure that the grapes were sweet and concentrated – with no dilution of flavour due to water uptake. Harvest occurred in late March.
The wine was fermented in open stainless steel fermenters and plunged daily by hand to extract maximum flavour and colour from the skins. A wild ferment was allowed to occur in one tank which added to the complexity of the final blend. The grapes were pressed in our stainless steel basket press and matured for 12 months in a mixture of French older oak casks to add to the complexity on the palate.
Merlot tends to be fruit dominated and lower in tannins and acidity than other red wines such as Cabernet. Soft and silky, yet with complex flavours from the wild ferment and the mixture of oak used during maturation. Plum, chocolate and dried herbs on the palate with a velvet finish.
Serve with pork, duck, quail and other game meats, mushroom risotto or pasta.
Cellar for 5-10 years.