Elderton Wines Merlot

History

Until 1992 Elderton had used the small amounts of Merlot produced from the Estate as a blending tool with Cabernet. In 1992 the individual parcel of Merlot was exceptional and the decision was made to make a single varietal that encompassed the best that Merlot had to offer. The Elderton Merlot has now been frequently recognised amongst the best five Merlots in the country and one of the most consistent as well. The 2006 vintage shows how superb Merlot can be in this country when handled well, and we believe this wine to sit proudly in our portfolio for its amazing control on power and harmony.

Winemaking

Harvested at about 150 Baum in the cool of the night, the fruit is crushed and inoculated with a selected yeast strain for fermentation. Over the six day ferment the wine is pumped over at least twice daily for further flavour and colour extraction. Matured in mainly French oak puncheons for 24 months, this wine offers integrated fruit flavours with balance and length.

Viticulture

The Elderton vineyard, which is about 72 acres in size, only has two small blocks of Merlot. Both of theses blocks are towards the back of the vineyard, on the highest point where the soils are much sandier and freer draining than those that are closer to the river bed. With a Mediterranean climate, the Baum reaches 14 to 15 and quite unlike traditional Bordeaux, we have found great results in allowing the fruit to ripen significantly on the vine. 2006 was a magnificent vintage for Merlot, a reasonably cool and dry year, providing us with small parcels of amazingly intense Merlot fruit.