Production:

Crushed and fermented on skins for 9 days, pressed and racked to new and 1 year old French Oak barrels. After Malo-Lactic fermentation the wine was further aged in the same French oak for another 14 months, lightly filtered and bottled

Crushed and fermented on skins for 9 days, pressed and racked to new and 1 year old French Oak barrels. After Malo-Lactic fermentation the wine was further aged in the same French oak for another 14 months, lightly filtered and bottled

Tasting Notes:

Colour: – Vibrant Dark Plum red

Nose: – Blackberry and mulberry fruits and a rich vanilla note

Palate: – Rich and intense blackberry and blackcurrant flavours with fine grained tannin structure and persistent finish. A medium-full bodied wine that will age well and develop more richness and a velvety finish with time.

Food: – Rich Mediterranean dishes, steak and with dishes with rich tomato based sauces.

Technical details

Variety: – 100% Merlot Canberra

Region Harvest: -24 March 2016

Wine Analysis: – 12.8% Alc pH 3.60 Total Acid = 6.35g/l