2009 Sandpiper Merlot
Deep red in colour. The nose has clean ripe blackcurrant fruit with nuances of liquorice, mint and chocolate oak characters. The palate is medium bodied with an abundance of rich, sweet fruit. Blueberry, raspberry and chocolate pudding fill the palate bringing depth and complexity. Very evenly balanced mouth-filling palate, with mid-weight tannins combining together to give a great length.
The grapes are crushed and destemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degrees Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into a mix of French and American oak to mature.
12 months in tight grain French and American oak.
The 2009 vintage started a little earlier than usual due to a week of hot weather. Following this, the weather settled down to an extended spell of warm, dry days and cool nights. Some light rain in March provided much needed relief for thirsty vines, and resulted in the vintage finishing well - producing wines with excellent colour and flavour.
Trophy - Best Gold Winning Merlot In Show at 2010 Royal Qld Wine Show
Gold at 2010 Royal Queensland Wine Show
Bronze at 2011 Royal Queensland Wine Show
Bronze at 2010 Royal Hobart Wine Show
James Halliday, Wine Companion 2012
Winestate, August 2011
4* - Big, bold merlot - still very young and needing a little more cellaring. Has an intensity of blackberry fruit and nice long, firm tannins. $15
Winestate July/August 2011
4* Equal Top of Class; Merlot and Other Bordeaux Varietals