Bronze Medal, Brisbane Wine Festival, April 2006
WINEMAKING
The fruit is hung as long as possible to develop ripe fruit flavours in the cherry, plum spectrum with spice notes not dominant or over-riding.
Vineyard management is very important to keep the vine working to maximise the fruit flavour development.
On arrival at the Winery the fruit is crushed. Cultured yeast, SO2, tartric acid is added as the fruit is being pumped to the fermentation tank. Each day for seven days the fermentation is pumped over for approximately one hour and cooled when necessary. This phase extraction of flavour, colour and tannin takes place which gives the wine the all important concentration or weight to the wine.
At about one baeumé the fermenting wine is run off and pressed. After fermentation has been completed, the wine is racked and centrifuged. The young wine is checked by the winemaker and any additions are made prior to being put into French oak barriques.
During the first twelve months the wine completed Malolactic fermentation (secondary bacteria fermentation) then sulphured up to protect the wine from oxidation and spoilage. After approximately two and a half years in French oak barriques the wine is blended and bottled.
TASTING
The 2002 Merlot has intense cherry and sweet strawberry fruit, with beautiful balance and length of palate which has been enhanced by 2 years barrel maturation in new French oak barriques. This elegant wine will continue to mature with careful cellaring for up to 5 years. |
