2012 Sandpiper Merlot
Deep red in colour. This nose has lifted plum and subtle spice characters. The palate is medium bodied with an abundance of the primary characters carried through from the nose of plum and spice. All of this with an underlying herbal note adding depth and complexity. Very evenly balanced mouth-filling palate, with a long acid line and silky tannins.
The grapes are crushed and de-stemmed 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).
A warmer spring and cooler summer saw the Barossa begin vintage 2012 with some exceptionally healthy vines and expectations for early maturation. Maximum mean temperatures in the Barossa in spring (September to November) were slightly above average, which led to good vegetative growth, healthy vines and potentially early maturation, while summer mean maximum temperatures were cooler than average.
Silver at 2014 Decanter Asia Wine Awards
Bronze at 2014 New World Wine Awards (NZ)
Commended at 2014 International Wine Challenge
ALAN HUNTER, COURIER MAIL, AUGUST, 2014
89 Points: ‘The quality is surprising considering there’s change to be had from a twenty. Fruit is sourced from estate-owned vineyards and matured in a combination of old American and French oak. The effect is an amplification of simple but pleasing ripe fruit tones, while the grain of oak works its magic with acidity to create good structure.’
BOB CAMPBELL, NEW ZEALAND, 2015
St Kitts, Milton Park, Kabininge