A wine that is a product of our never ending quest to perfect our wine-making craft. A hint of smoked beef and mint on the nose. An explosion of blackberries, plum and chocolate on the palate.
In The Vineyard
Vines planted: 1993
Soil: Hutton & Oakleaf
Clones: MO: 181 & 192 B
Trellising: 7 wire Perold
About The Harvest
Harvested at 25°- 26° B with an average yield of 8 tons/ha.
In The Cellar
When it comes to Merlot selection - quality is the name of the game. First vineyards block selection, then during crush and then a selection of grapes over the sorting table. The grapes undergo a maceration of 3 - 4 days before inoculation with yeast. After fermentation it spends another 3 weeks on the skins. Before it goes into the barrel we do another selection of the wines.
Wood maturation: 20% New oak barrels 80% second fill barrels.