2019 was a cool, mild and moderate growing season that resulted in red grapes of purity and elegance from the Estate.
Our Merlot parcel was hand harvested and then destemmed into an open top fermenter and allowed to cold soak for 5 days before natural fermentation by indigenous yeast drove the wine to dryness. The parcel was basket pressed to French oak barrels, 25% new, and allowed to mature for 14 months. Light filtration occurred post fining's to gently caress the wine to bottle.