Merlot and Shiraz grapes are hand-harvested at 24–25 °B and vinified separately. The grapes undergo a two-day cold soak before yeast inoculation. During fermentation, color and flavor extraction are achieved through regular pump-overs every six hours, reaching a maximum temperature of 27 °C. After completing malolactic fermentation in the tank, the wine is matured for an additional 12 months in 225L French oak barrels (60% 3rd fill and 40% 4th fill, with medium and medium-plus toasting and a mix of medium and tight grain). Blending occurs only after maturation, resulting in a composition of 73% Merlot and 27% Shiraz. The beautiful, deep burgundy-red color of this wine reveals opulent aromas of plump black cherries and mulberries. Crushed black pepper and baker’s spices add a delightful dimension to this very appealing wine. This fruit-driven blend, with its soft, juicy tannins, broad flavors, and refreshing acidity, creates a lingering spicy fruit finish. It is a well-crafted wine that delivers exceptional quality for its price point.
