Grape Variety: Merlot
Soil: Marl and clay.
Winemaking: On delivery to the winery the grapes are de-stemmed and the must is fermented with the skins for approx. 10 days. During this phase the skins and solid parts are kept loosely suspended in the must by pumping over to keep them moist, and gently punching them down. In the final stages of fermentation the temperature is allowed to rise a little in order to extract the maximum of colour, aromas and flavour.
Description: This Merlot is intense ruby in colour, opaque and concentrated with a well-knit, perfectly integrated, opulent, warm array of aromas reminiscent of blackberry jam, wild fruits, humus and undergrowth. On the palate the wine reveals its vinous aromas combined with a firm, tannic structure, moving on to a long, full finish.
Food Choices: Excellent with dark, grilled meats and substantial, full flavoured dishes.