Herbal/Spiced/Botanical Liqueurs

We pick everything by hand and some batches we chill overnight. After destemming we have a strict sorting regime to remove all unwanted green stems by hand. This is a very slow process of only 2 tons per hour but essential to the success of this challenging grape. We crush lightly to have ± 30% whole berries in the tank. We use some open top fermentation with punch downs but we also use close tanks with a pre cold soak and extended maceration. Skin contact can take 5 – 35 days depending of vintage. After pressing the press is kept separate and the wine spends 12 months in barrel. Of this 25 % is new. The wine is bottled with filtration. Deep dark colour. Lovely, juicy nose with ripe berries, chocolate and some strawberry evident. A hint of toast with white, milk chocolate dominates a medium bodied palate. Soft, juicy tannins with lovely spice and a balanced lingering aftertaste. No greenness at all and quite full bodied for a Merlot. Enjoy now but with enough structure and complexity to age 4 – 6 years.

Will compliment lamb dishes.