At Oxford Landing Estates, we experienced above average temperatures during the growing season, particularly before Christmas. Fortunately during this period the occasional thunderstorm delivered much needed rains that refreshed the vines. During the final stages of the ripening period from the end of January into March, the weather was warm and dry, allowing the vines to ripen with an abundance of bright, fresh Merlot flavours. Magenta coloured with purple hues. The 2016 Merlot has a nose of blueberry, plum and red currants with subtle cedar oak and spices. The medium bodied palate starts with vibrant flavours of plums and red berries, although tightly structured, the finish is rich and generous with persistent fruit flavours. Soft, velvety tannins are a feature of the supple palate. Roast lamb with rose winemary and garlic, or asparagus fettuccine with tomato cream sauce would be a lovely accompaniment.
Suitable for vegans and vegetarians.
Fermentation was carried out in a combination of static and rotary fermenters under warm temperature conditions for a period of 6 days. This creates a good balance between extracting the appropriate tannins for wine structure, and retaining fruit drive and aromatics in the final blend. The wines are stored at 6°C post fermentation to retain natural colour and aromatics of the variety.
The Oxford Landing Merlot vines have been strategically planted on well drained sites to produce vines with low vigour. Careful irrigation control and management of the vineyard promotes well balanced vine canopies, thereby maximising fruit quality.
Region: South Australia
Harvested: February & March 2016
Total acid: 5.3 g/L