About This Wine
Our Merlot is planted in one of the hottest areas in the vineyard, and is cropped at extremely low yields to ensure that the fruit is at optimal ripeness and flavours. After fermentation we allow the fermented juice to cold soak with the skins in the fermenters for up to 6-8 weeks to extract extra tannins and skin flavours. And finally, all wine is matured in 100% French oak.The result is a Merlot that captures the uniqueness of this variety. Deep, dark ruby red colour. A nose that displays those toasty, nutty and vanilla characters that Merlot is famous for. The palate is a virtual "Christmas pudding" or "fruit cake". Rich blackcurrant, blackberry and stewed plums with hints of lighter redcurrant and raspberry flavours abound. Due to the extended time on skins post fermentation, the finish (which can sometimes be a little lacking in Merlot) is long with smooth structured tannins and toasty oak characters.
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.