Cart 0 items: $0.00
TOP

2019 Terra Rossa Merlot

2019 Terra Rossa Merlot
Wine Specs
Vintage
2019
Varietal
Merlot
Harvest Date
3rd April
Sugar
0.3 g/L
Acid
5.7 g/L
pH
3.45
Aging
1 year in French oak prior to bottling.
Fermentation
9 - 12 days on skins.
Alcohol %
14.0
Add To Cart
$34.00
 
SKU: PE19TRMER

The Terra Rossa Merlot is made in limited quantities, and only in those vintages that are deemed to be outstanding.

The grapes were harvested on the 3rd April  using a Pellenc Selective Harvester; these state of the art harvesters not only harvest the grapes from the vine, they precisely de-stem the berries in the vineyard, therefore also macerating the fruit in preparation for fermentation.

The grapes were fermented in a 9T closed top fermenter for 9 - 12 days at a cool temperature to increase aromatic retention. Pump-overs occurred daily to avoid bitter phenolic extraction and all parcels completed malolactic fermentation in stainless steel. The wine was then barrelled down to a combination of old and new French oak for 1 year of maturation prior to bottling.

2019 Reviews

91 points 2022 Halliday Wine Companion.

91 points Andrew Caillard.

90 points James Suckling.

Wine Specs
Vintage
2019
Varietal
Merlot
Harvest Date
3rd April
Sugar
0.3 g/L
Acid
5.7 g/L
pH
3.45
Aging
1 year in French oak prior to bottling.
Fermentation
9 - 12 days on skins.
Alcohol %
14.0
Wine Profile
Tasting Notes
An aromatic nose of mulberry and plum with earthy undertones and a hint of spice. Generous and rich palate of blackberry, chocolate and a touch of red liquorice. Bright acidity and fine, chalky tannins blend into a smooth, lingering finish.
Vineyard Notes
The fruit for this wine is sourced from our Parker Coonawarra Estate ‘Abbey’ vineyard; particularly, the 17 rows known as ‘Terry’s Block’. Planted in 1985, this small 1.5 hectare sub-section continues to produce fruit with strong regional character and intensity of flavour. The grapes were harvested on the 3rd April using a Pellenc Selective Harvester; these state of the art harvesters not only harvest the grapes from the vine, they precisely de-stem the berries in the vineyard, therefore also macerating the fruit in preparation for fermentation.
Production Notes
The grapes were fermented in a 9T closed top fermenter for 9 - 12 days at a cool temperature to increase aromatic retention. Pump-overs occurred daily to avoid bitter phenolic extraction and all parcels completed malolactic fermentation in stainless steel. The wine was then barrelled down to a combination of old and new French oak for 1 year of maturation prior to bottling.