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Blend: 100% Merlot
Region: Orange, NSW
Harvest: Late February & Early March 2011
Winemaking: Premium parcels of Merlot from several different blocks were selected. Following harvest these were crushed and destemmed. Separate fermentation of parcels, starting off at cool, temperatures, building during fermentation to peak at 30 degrees with time on skins 2 to 4 weeks depending on fruit, then pressed off skins when fermentation finished. Parcels were matured separately in older French and European barrels for 12 months then racked out of barrel, blended, with some small egg fining prior to filtering and bottling.
Appearance: Rich red with purple edges.
Aroma: Ripe red berry fruits and plum with a leafy herbaceous edge.
Palate: Medium palate weight with supple tannins and integrated dark toasted oak.
Cellar: Up to 5 years.
Serve With: Roasted meats, quail, rich, Italian-style, red sauced pastas or Mediterranean inspired dishes.