Merlot

THE WINEMAKING The grapes were picked by hand at 23º to 24° Balling in mid-February. In the cellar the grapes were carefully destemmed, crushed and inoculated with a selected yeast. To preserve fruit flavours, the fermentation temperature was controlled at 25°C. Colour and tannin extraction was performed by pump-overs and evaluated daily to prevent the incorporation of harsh tannins. After fermentation the wine was drained off and the skins pressed with the hard pressings excluded. Malolactic fermentation occurred naturally. The wine matured for 12 months with a combination of French and American oak and 2nd and 3rd fill barrels. WINEMAKER COMMENTS The wine is ruby red in colour with aromas of cherries, plums and prunes on the nose, underlined by elegant oak spices. On the palate this full-bodied wine is well-balanced and velvety soft with clean soft fruit and a touch of underlying oak that linger on the finish.

This wine is the perfect partner to spicy Mediterranean food, fish or duck