After hand sorting, only the ripest and best fruit is de-stemmed and lightly crushed. The grapes then were cooled to almost freezing temperature for a cold-soak to further the extraction of flavours and tannins before undergoing a traditional red wine fermentation using both manual punch downs and machine pump overs twice to four times daily.
After fermentation a gentle pressing wine was racked into French (50%) and American (50%) oak barrels and left in them for 13 months.
All grapes for the 2011 Merlot were hand harvested in mid October allowing the grapes to fully ripen and maximizing the hang time in the cool autumn nights.
Aromas of dried fruits and smoke.
A complex medium to Full-bodied Red. On the palate, dry and well structured with a long, lively finish.