Barramundi Merlot 2018 (6 x 750mL) VIC

Description:

Climate

Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected. The growing conditions lead to the development of riper richer fruit flavours in the reds which can be seen in this wine.

Viticulture

Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity.

Vinification

After night harvesting the Merlot grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Burgundy style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new French and American oak for 6 months.

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Wine Summary Image

Climate

Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected. The growing conditions lead to the development of riper richer fruit flavours in the reds which can be seen in this wine.

Viticulture

Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity.

Vinification

After night harvesting the Merlot grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Burgundy style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new French and American oak for 6 months.

Region:
VIC - Other Victorian
State:
Victoria
Country:
Australia

Winery Tasting Notes

Notes Image

Colour

Dark Ruby with a crimson hue.

Nose

Black berry and blackcurrant aromas, subtle mint and smoke notes.

Palate

Rich blackberry and plum bouquet, complemented by a moderate acidity, soft tannins and a silky end.

Serve at 15°-18°C now or with careful storage may enjoyed for up to seven years.

Foods that complement this Merlot are: buttered parmesan crostini, Calabrese pizza, chicken en papillote with garden vegetables.

Medals & Trophies

Gold

Selections Mondiales des Vins Canada 2020

Silver

CWSA China 2020

Asia Wine Challenge 2020

Bronze

WWSA -Womens Wine and Spirit Awards 2020

Riverina Open Wine Show 2020

Riverland Wine Show 2020

Other Information

  • 2018 vintage
  • 6 x 750mL units
  • VIC - Other Victorian, Victoria
  • Screwcap closure
  • 14% alc.

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