2013 Sandpiper Merlot
Deep red with brick hues. The nose has primarily lifted strawberry and plum fruit characters. Medium bodied with an abundance of the primary characters carried through from the nose of plum and strawberry there is also a presence of creamy vanilla oak. The palate has underlying savoury and round tannins.
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 celcius 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).
Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was low and steady leading to the development of good tannin structure and fruit characters.
Bronze at 2015 New Zealand International Wine Show
St Kitts, Milton Park, Kabininge