Alcohol: 13.5 %
Acidity; 5.6 g/l
Residual sugar: 2.9 g/l
The grapes are picked from a small 3 hectare vineyard. The vineyard is divided up into 5 different parcels each with its own respective clone and these are all picked together for a 5 way clonal co-ferment. The bunches are chilled to 3ºC before being sorted on a conveyor and destemmed. Berries are hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. The 5 way clonal ferment is inoculated with a commercial winemaking yeast. Fermentation temperatures vary between 26 – 30ºC. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in old 4 to 5 year old French oak barriques for 9 months.
Considerable emphasis is placed on maximising the different French and Italian merlot expressions in the vineyard but picked and vinified all together and matured in older French barrels before final blending. The wine has a fragrance of ripe red fruits such as plums and dark cherries, with earthy complexity and yet still expressing minerality. Maintaining a good acidity lends to outstanding freshness with a well integrated ripe and seductive tannin structure. Incorporating a minimal winemaking intervention approach, apart from the inculated ferment and only two to three “punch downs” daily, retains silkiness and elegance.