After a warm growing season, the harvest started as per the historical average with great weather conditions. All the reds were allowed the best ripening time and could be harvested at the peak of their flavours with ripe skin and see tannin as weather events were very limited and bird pressure was also very low. 

Our Merlot was sourced from a selection of premium vineyards in the Margaret River region to showcase the diversity and complexity of micro-terroirs. The vineyard subregions were Treeton, Wilyabrup and Karridale. The fruit was harvested by machine on the 24th and 25th March. 

The winery being located minutes from the vineyard, the fruit was received very early on the morning of the night harvest, 24th and 25th of March. It was immediately destemmed to fill a closed-top fermenter and cold soaked for 3 days. The fermentation was followed by a long warm skin contact of a total of 40 days to enhance the extraction of colour, secondary aromas and round out the tannins. 

After pressing, the wine completed malolactic and aged on oak for 10 months. 

Aromas of blue pastilles, cassis and red berry, with hints of cocoa, freshly baked chocolate cake and cherry jam.

Bright and juicy with intense fruit flavours of cherry and damson plum, supported by layers of fine tannins to afford a dry long finish with hints of chocolate cake dough and bittersweet mousse. The food-friendly structure invites food enjoyment.