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Merlot 2018

Merlot 2018
Silver Medal - Decanter World Wine Awards (90 Points)
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Wine Club Member Price $31.23

Wine Specs
Okanagan Valley
Harvest Date
October 8th – November 14th, 2018
0.03 g/l
6.2 g/l
Drink now through 2030.
Alcohol %
Wine Profile
Tasting Notes
Medium ruby red. Cranberry and red cherry with notes of sage. Flavours of red raspberry and bramble with a touch of vanilla. Lengthy finish with sustained flavours of sweet tobacco and piecrust. Medium plus tannins and acidity offer excellent structure.
Vineyard Notes
The 2018 growing season was similar to 2017. Spring started off slowly and was wetter than average. 2018 found the vineyards two weeks behind our normal bud burst. Once the warmer weather arrived mid-spring, it caused the above average snow levels in the mountains to melt rapidly resulting in another year of flooding. The flooding did not wash any topsoil away and, after a challenging start, the end of spring weather conditions were perfect for an ideal fruit set. Once summer arrived, it was hot and dry which tested our vineyard crews to pay close attention to irrigation regimes and leaf-to-fruit ratios. The vineyards soaked up the summer sunshine; meticulous farming and careful yield management allowed the grapes to fully ripen on the vine. September was wet. After each rainfall, the tractors were driven down the vineyard rows to blow the water off the vines and fruit ensuring there was no opportunity for mold to develop. A beautiful autumn saw the perfect weather to allow the fruit to catch up after a wet September.
Production Notes
89% Merlot, 4% Malbec, 3% Petit Verdot, 2% Cabernet Sauvignon, 2% Cabernet Franc
Winemaker Notes
Berries were hand-picked and sorted prior to crushing, then cold-soaked for 4 days. Alcoholic fermentation took place at controlled temperatures in stainless steel tanks; breaking and soaking the cap through twice daily pump-overs allowed for full integration. Next came a long post-alcoholic maceration of the submerged caps for a further 14 days before pressing into barrels. Malolactic fermentation occurred in barrel over the winter and finished in the spring of 2019 after 21 months of aging in 25% new oak. The remainder was aged in a combination of 1 to 3-year-old French oak barriques and bottle-aged for 1 year.