Tatachilla’s Clarendon Vineyard is located in the foothills between McLaren Vale and the Adelaide Hills. Consequently it enjoys the benefits of both regions. Cooler than McLaren Vale and drier than the Adelaide Hills it produces wines with a fine balance and pronounced varietal character.
- McLaren Vale
- South Australia
"Savoury, earthy fruit, the back label explaining ‘a long silky finish is defined by grippy oak tannin.’ Hmm." - James Halliday, Australian Wine Companion
"... cedary with a sedate strain of blackberry lurking in the shadows, followed by some intriguing stewed rhubarby characters..." - Tony Love, Adelaide Advertiser, 26 July 2006
"... Ripe blackcurrant and plum flavours entwined with complex cedar and toast oak flavours finish with a merlot more in common with Bordeaux than McLaren Vale. It's truly delicious." - Fergus McGhie, Canberra Times, July 2006
Winery Tasting Notes
2001 CLARENDON MERLOT: Tatachilla’s Clarendon Vineyard is located in the foothills between McLaren Vale and the Adelaide Hills. Consequently it enjoys the benefits of both regions. Cooler than McLaren Vale and drier than the Adelaide Hills it produces wines with a fine balance and pronounced varietal character.
Colour: Deep brick red.
Bouquet: Lifted aromas of savoury dark plummy fruit with background elements of cedary oak.
Palate: The palate is rich and ripe, with lush dense fruit. A long silky finish is defined by grippy oak tannin.
Serving: Open one hour prior and serve at room temperature. An excellent accompaniment to hearty meats and tomato based dishes.
Cellaring: The wine looks fresh and young at the moment, with the primary fruit characters dominating. With time, secondary developed characters will evolve and the wine will gain greater complexity.
Vintage: The climatic conditions during the vintage were challenging with rains late in the season. Cool temperatures allowed for very gradual ripening which enhanced the intensity of fruit flavours. Low yields intensified fruit depth.
Vineyards: Clarendon vineyard.
Vinification: This Merlot was fermented in small vats with traditional pump over and rack and return methods used to extract the most out of the skins. This wine was matured for 18 months in new + one - two year old French oak adding complexity and balance.
Technical Details: pH 3.39 TA 7.3g/L Alc 13.5%.