The Merlot sits in the warmer pocket at the top of a gully. This is the first year we have made a straight Merlot. It will open up nicely with a bit of air.
SOIL: Blue and red clay over sandstone with schist and ironstone.
WINEMAKING: 100% de-stemmed to tank for fermentation. Two weeks on skins with gentle pump overs. 8 months in seasoned French oak hogsheads.
Picked on flavour off the vine. Vibrancy and tannin the aim. Merlot in the Hills isn’t a sin. This one proves a saint.
Such a serious, deeply flavoured, tannin shaped and brilliant wine. Speaks fluently of sunshine in a cool to warm place, held back and shaped magnificently by ropes of chewy, puckering tannin while a sluice of amaro-laced acidity sloshes in and freshens everything. Feels like just ripe plum, a bite with tension and strength then that sensation of yield. Dark berries, fennel and bay leaf, faintest char and graphite minerality. Unreal
95 Points, Mike Bennie, The Winefront