After the success of our first wine we were fortunate that the 2016 vintage was just as favourable to producing great Merlot. A cold winter broke early with sap starting to flow in the last days of August. Merlot was at budburst in late September and an unusually warm October encouraged fast vine growth. A dry spell in December was broken by storms in January which reduced the need for supplementary irrigation. Thankfully the storms did not bring hail and the rain did not cause any splitting. Our well-established 28 year old vines withstood unusual autumn heatwaves and rewarded us with concentrated flavours in the grapes. 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 and American 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.
pork, duck, quail and other game meats, mushroom risotto or pasta.