Fermented in stainless steel tanks and pumped over 3-4 times a day. After a light pressing the Merlot underwent malolactic fermentation before going into 33% new French oak barrels for 18 months.
A deep core of black fruit, grilled herbs and liquorice combines with savoury elements of tar, soy, new leather, and black olives. Some dusty, sweet Eucalypt notes are drowned out by the wine?s sheer concentration. Pronounced, fine, dry tannins justify aerating the wine, and further bottle ageing of 3-8 years. A serious, full-bodied expression of cultivar.