Merlot Cabernet 2007

Unseasonably cool weather when the vines were in flower impaired pollination, leading to a reduced number of berries in the bunches.  The rest of the growing season, however, was excellent so that the vines could easily ripen their modest crops and  produce beautifully mature fruit that was in optimal condition when picked. 

We used traditional Bordeaux methods to make this blend of classical Claret varieties.  During the primary fermentation the juice was regularly drained from the tank by gravity, with splashing to allow aeration.  It was then pumped back over the floating cap of grape skins to keep it moist and healthy.  After fermentation had ceased the tank was sealed and the grape remnants were left steeping in the new wine for several weeks to help its structure.  The exact period of this post-fermentation maceration  being determined by regular tasting of each vat.  The wine was then drained off and put into oak barriques, where it was matured for 2 years.  During this time it underwent natural secondary or malo-lactic fermentation through the action of its indigenous micro-organisms.   The final blend or assemblage was made by careful tasting and then blending in the optimum proportions.

The merlot gives it sweet raspberry, wild blackberry and purple plum aromas and flavours, as well as a plump, rich mid-palate.  The cabernet provides a vibrant cassis-like character and a back-bone of muscley, ripe tannins which give structure and length in the mouth.  These impressions linger well after swallowing and draw out the wine’s palate length.