A blend of 6 different parcels of fruit, handled separately. Each parcel was given a cold soak prior to fermentation in static fermenters. The ferments were pumped over twice daily for varying intervals to give different levels of tannin and colour. One parcel of each Merlot and Cabernet Sauvignon finished its ferment in one year old French oak hogsheads. The wine was matured in French and American oak barrels before being blended, fined and clarified prior to bottling in August 2011.
- VIC - Rutherglen
“Full crimson-purple; another tour de force by Chris and daughter Jen Pfeiffer, with the balance and flavours one expects from much cooler regions than Rutherglen; cassis is the central flavour theme of the medium-bodied palate; with texture and structure from ripe tannins and precisely judged oak. Drink with ravioli.”Rating 94 - Top 20 Reds Under $20 James Halliday’s Top 100, The Weekend Australian, November 2012
Winery Tasting Notes
Our 2010 Cabernet Merlot has a deep, dark red colour.
The nose is lifted, with dried herb and red berry fruit flavours.
The palate is medium bodied, with a soft, plush mid-palate of berry fruit, which persists to a fine long tannin finish.
Slow Roasted Pork Belly
Medals & Trophies
Gold Medal - Riverina Wine Show 2011
Bronze Medal - Cowra Wine Show 2012
Bronze Medal - Ballarat Wine Show 2011
Bronze Medal - Victorian Wines Show 2011