The longer, cooler ripening period in the Upper Yarra allows Merlot to develop to a whole new level as compared to that on the valley floor. Up here, the hang time for the grapes means the greener notes melt away into opulence and the natural tannins build gracefully. This produces Merlot with greater structure and finesse, the kind of Merlot that can stand on its own without a backbone of Cabernet–like the Merlot of Right Bank Bordeaux. Hand-picked, crushed and destemmed, the fruit for cold-soaks for two days prior to inoculation with Bordeaux-strain yeast. It’s vinified in open fermenters and matured in French oak (30% new) for 18 months.
2019
“It’s splendidly ripe and fragrant on the nose, showing dark berry, cured meat, tapenade and cedar characters. The succulent palate displays plump mouthfeel combined with silky texture and loads of fine tannins, making it structured and harmonious with a sustained, robust finish.” 94 Points, Sam Kim, Wine Orbit
“A deep-ish brick red. While the oak is still evident, there’s an abundance of blackberries, blood plums, juniper and clove. Medium bodied, there’s some flesh on the front of the palate before finishing with fine yet slightly drying tannins. Have this with food now or wait another two to three years for those tannins to soften a little more.” 90 Points, Philip Rich, Halliday Wine Companion
