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.
The Merlot was handpicked on the 15th March 2018 and
transported to Clare for vinification. It was crushed and
destemmed into an open 3 tonne fermenter, and fermentation
was started with a Bordeaux dry yeast addition. The must was
hand plunged gently 2-3 times a day for tannin and colour
extraction. Post ferment the skins were pressed and wine
transferred to 40% new and 2 year old French oak hogsheads.
The wine had 10 months maturation in oak before being racked,
gently filtered and bottled in March 2019.
The wine is tight and perfumed, with flavours of plum, raspberry
and liquorice. The palate has a silky elegance and soft juicy
tannins. It is medium bodied, with fine tannins on the finish.
Enjoy now or short term cellaring to further soften the palate.