Merlot is grown extensively in south-west France. In the areas outlying the pretty medieval villages of the Dordogne river, it is the predominant variety, traditionally blended with cabernet franc to produce the much sought after reds of the region. It is used to soften and balance the intense and often austere cabernet sauvignon. Plantings of merlot have also increased rapidly in Australia in recent years. It can be a temperamental grape variety in the vineyard, but when conditions are dry and mild, it produces crops of ripe, juicy and flavoursome fruit.
The 1889 Merlot is a medium bodied, versatile wine that can be enjoyed now, or will reward cellaring for up to 4 years from vintage.
Recommended food pairings: As a medium bodied red this wine is good to enjoy on its own. Try it with a grilled venison steak served with a radish and cabbage lemon salad. This Merlot has great versatility so a range of Chinese cuisine is a fantastic experience. It is also perfect with aged cheddar cheese and nut bread.
Growing Conditions: The grapes for this wine were sourced from our Heathcote vineyard in central Victoria. The fruit was harvested in mid March at baumé levels ranging from 13.5 to 13.9.
Winemaker: Cate Looney
Winemaking notes: Following fermentation the wine spent up to 12 months in French oak of which 13% was new. It was then blended and bottled with an alcohol of 14.5%, a pH of 3.5, and an acid level of 5.6 g/L.
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