Wines

Cabernet Merlot

The Bordeaux varieties in the Adelaide Hills only achieve reliable ripening in the warmer micro-climate areas, otherwise they tend to become wines that have green and herbaceous characters. In the warmer areas, the fruit can be left to mature to relatively high sugar levels while still retaining excellent acid balance.

I source fruit from the warmer parts of the cool climate Adelaide Hills. I use pre-fermentation maceration, with small batches and keep temperatures around 25°C. The small batches of Cabernet, Merlot and Cabernet Franc are stored in separate French Oak barriques, and the final blend proportions are based on extensive tasting trials according to my palate. I look for elegance, depth of middle palate flavour, uplifted fruit and a long finish.