2007 Merlot

VINTAGE
The 2007 ripening season was characterised by a very
dry winter followed by the most concentrated vintage in Australian winemaking history, the result being very intense fruit flavours in the wines.

WINEMAKING
Small open vats were used to ferment the merlot for 10 days with twice daily plunging. Maturation was carried out in new French oak hogsheads for 14 months before blending and bottling.

COLOUR
Cherry red in colour with henna hues.

BOUQUET
Aromas of fresh plums and dark cherries with a hint of sweet spice.

PALATE
A full palate of dark cherry and mulberry flavours framed by soft tannins.

SUGGESTED FOOD
Enjoy with a crusted wild barrmundi, oyster mushrooms and a red wine jus.

CELLARING
An outstanding wine made to drink young and fresh and will reward with careful cellaring in the medium term.

AWARDS
3 Stars and TOP 40 Best buys: 2010 Winestate Magazine May/June Issue.