Winemaking/Viticulture:
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.
Fermentation was carried out in a combination of
static and rotary fermenters under warm temperature conditions for a period of 6 days. This creates balance between extracting the appropriate tannins for wine structure, and retaining fruit drive and aromatics in the final blend. The wine is stored at 6¡C post fermentation to retain natural colour and aromatics of the variety.

WinemakerÕs Comments:
A wet spring with cooler than average temperatures led to flowering being two to three weeks later than usual at Oxford Landing Estates. Our vineyards then enjoyed some rain between Christmas and Australia Day (26th January), leading to a later harvest. The Merlot grapes benefitted from the extra three to four weeks on the vine, allowing them to develop a delicious spectrum of flavours.
Crimson in colour with purple hues. Enticing aromas of milk chocolate, plum and raspberries with subtle cedar and spices. The medium bodied palate starts with vibrant flavours of plums and 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 rosemary and garlic, or asparagus fettuccine with tomato cream sauce would be a lovely accompaniment.

Vintage Information Region: South Australia
Harvested: March & April 2017
Total acid: 5.3 g/L
pH: 3.62