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Our first Merlot in a decade, hand harvested at 22.6 Brix from low-yielding vines. Primary fermentation in bins, before gentle pressing into year-old French oak for 27 months. Softer tannins, with a ruby red colour and residual sugar at 2.2g/L. Aromas of subtle cocoa and dark fruit - think blueberries, blackberries, and Italian plums. Classic notes of dark fruit persist on the palate with hints of lilac and vanilla. Try this Merlot with spicy spaghetti and meatballs, roast beef sandwiches with horseradish, or Chinese black pepper beef.
Winemakers: Luke Orwinski, Jerry Kopanski
Our first Merlot in a decade, hand harvested at 22.6 Brix from low-yielding vines. Primary fermentation in bins, before gentle pressing into year-old French oak for 27 months. Softer tannins, with a ruby red colour and residual sugar at 2.2g/L. Aromas of subtle cocoa and dark fruit - think blueberries, blackberries, and Italian plums. Classic notes of dark fruit persist on the palate with hints of lilac and vanilla. Try this Merlot with spicy spaghetti and meatballs, roast beef sandwiches with horseradish, or Chinese black pepper beef.
Winemakers: Luke Orwinski, Jerry Kopanski