Merlot Cabernet is a famous blend from the Bordeaux region of France. The two grape components compliment each other beautifully with the soft, juicy red berry fruits of the merlot, sitting perfectly alongside the more intense tannins, cassis, black olive and fruit cake spice of cabernet. It has fresh and lively acidity with spice and longevity on the finish. Longer term barrel maturation has given this wine elegance and gentle tannin structure and has made this wine is ready for immediate enjoyment. Short term cellaring will continue to soften the tannins beautifully in the correct environment.
The 2017 growing season was wetter than average. The resulting wet soils, combined with a cooler than average spring and early summer temperatures meant the vines grew slowly but healthily. The grapes went through veraison in early February 2017, and the temperatures stayed fairly average, without any extended heat waves. The long “Indian” summer of 2017 was perfect for consistent ripening of grapes, while retaining natural acidity. The Merlot and Cabernet Sauvignon grapes were hand harvested from the Peter Teakle Estate vineyard late in March 2017 and then transported in refrigerated storage to O’Leary Walker in the Clare Valley for vinification. The fruit was crushed and destemmed into open fermenters, and inoculated with a Bordeaux Wine yeast. The two grape varieties were co fermented for maximum flavour integration. Gentle plunging and pump-overs occurred twice daily for 8 days during alcoholic fermentation, before being basket pressed to 30% new French oak barrels and remainder 2-3 year old French old barrels. The wine was rack and returned during maturation, before being lightly filtered and bottled in November 2022.
Situated on the Teakle property in Port Lincoln, 2 kilometres from the foreshore, with 150 meters elevation. The soils are a rich combination of sandy loam topsoil overlying a friable red-brown clay loam subsoil. The moderately warm summer temperatures and maritime breeze allow perfect ripening conditions in the vineyard. The long sunshine hour days encourage even ripening of the grapes, while the gentle breeze helps cool the bunches, retaining the beautiful natural acidity.