WINE MAKING
Harvested from the estate owned Clark Farm Vineyard, from vines on the sun-bathed ‘right hand side’ (RHS) of the vineyard on October 12, 2019 at 21.6° Brix. The Merlot was aged for 18 months in French oak barrels (35% new oak). Barrel malolactic fermentation, minimal filtration, top barrel selection and extensive bottle aging ensures a rich mouthfeel, great structure, fruit concentration, balancing acidity and aging potential.

FLAVOUR PROFILE
Bright garnet colour with an aromatic bouquet of smoky oak, spice, earth, black cherry, and blue plum. This medium to full-bodied Merlot shows firm, youthful tannins, great structure and moderate acidity. Fruit flavours of blueberry and cherry are complemented by notes of spicy oak and black licorice. The extra-dry lingering finish reveals notes of black tea, vanilla extract, blackberry, currant, spice, and coffee bean.

SERVING SUGGESTIONS
Serve at a cool room temperature of 17 to 18ºC. Serve with duck breast in a rich Merlot reduction; potato and mushroom gratin; grilled porterhouse steak with sautéed mushrooms; prime rib with roasted root vegetables; beef tenderloin; two-year-old Canadian cheddar; lamb stew; roast pheasant. Enjoy now through 2029. Decanting is recommended if drinking now through 2023.