The merlot grapes grown at Heggies Vineyard are harvested in small lots, with the narrow rows handpicked and the wider rows machine harvested. The grapes are crushed with 20% of the fruit maintained as whole berries, then fermented in small static fermenters with the juice then pumped over the skins four times each 24 hours.
Some juice is kept aside for long maturation on the skins, whilst selected parcels are run to barrels to complete the fermentation process in oak. Extended maturation gives great presence and integration of tannin whilst those parcels pressed at the end of fermentation maintain balance and vibrancy of colour. The integrity of each parcel is maintained during fermentation and barrel maturation until final selection is made from barrel to blending.
Heggies Vineyard Merlot is planted on rocky outcrops where the top soil is thin, resulting in a restricted water holding capacity within the soil, encouraging low yields. This is ideal for providing great intensity of flavour and colour.
The resulting wine has a bright berry fruit nose with savoury cedar and black cherry notes. The palate is vibrant with red fruits, hints of stylish French barriques, moderate tannins and a lingering finish. Cellar for up to eight years.
Suitable for vegans
2006 | 2005 | 2004 | 2002 | 2001 | 2000 | 1999
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2007
Eden Valley
Peter Gambetta
30th March to 11th April 2007
Matured for 11 months in new French Barriques (31%), new Hungarian Hogsheads (7%), one year old French Barriques (11%), balance in older French Barriques
13.5%
6.2 g/L
3.5
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