The 2016 vintage was dry, warm and challenging for many farmers one of the driest years on record. We experience nothing different from the rest with a smaller crop and a few heatwaves as early as late October. The dry weather resulted in healthy berries and vines, however the yield was lower and berries smaller resulting in wines that have a lot of concertation and colour.
Due to the diversity of our soils we harvest parts of the same vineyard at different times. All the fruit was hand-picked and sorted in the cellar before vinification with Anchor 372 yeast. Fermentation takes place at 25-28°C with 3-4 pump-overs and punch downs. Total maceration including fermentation was 11-15 days after which we pressed. The older vineyards undertook malo-lactic Fermentation in barrels and the younger vineyard in Stainless Steel tanks. The wine was racked twice during the barrel maturation time of 16 months. This wine has 30% new oak and the balance 2nd and 3rd fill barrels.
Soil & Terroir
All of the vineyards are on North facing slopes. The soils consist of rocky clay of 10 to 15 %, which allows for good water retention ability. Supplementary irrigation was used sparingly and on a needs basis during the growing season.
This Merlot shows notes of red forest berries, ripe plums with a slight cedar undertone. On the palate the wine opens up to a bowl of red and blackberries followed by some savory notes. The acid is moderate allowing the tannis to show its silky elegance with a long savory finish. This wine drinks well now but can be aged for a further 8-10 years.
Alc: 13.89 vol%
Total Extract: 34.9 g/l
Res sugar: 3.4 g/l
T.A: 6.4 g/l
V.A: 0.54 g/l
- 2013 – 4* John Platter
- 2014 – 4* John Platter
- 2015 – 4* John Platter/Tim Atkin 88 pts/Veritas DOUBLE GOLD
Artichokes, truffles, risotto, coq au vin, malva pudding