After destemming, the grape must is subjected to cold maceration for 48 hours before fermentation is initiated in open-top stainless steel tanks. Regular pump overs and manual punch downs are done during fermentation to maximise flavour extraction. Post-fermentation the wine is left on its skins for an extended 21 days after fermentation to further soften and integrate tannins.

The wine is sent straight to the barrel post-fermentation in the tank. It is then aged in 225L French oak barrels for 16months, 15% new oak and the rest of the wine in 2nd, 3rd and 4th fill oak barrels.

Alcohol 14.0%

Total acidity 5.4 g/L

Residual sugar 2.2 g/L

Additional Info

This complex merlot has intense flavours of ripe blackberry, red berry and blackcurrant. There are hints of mint and violet aromas including subtle tones of dark chocolate and coffee. The wine has well-integrated French oak, a smooth palate and a long lingering finish.

Additional Info
Item added to cart View Cart Checkout
Item added to wishlist View Wishlist
Item removed from wishlist