Pitchfork Cabernet Merlot 2010 (6 x 750mL), Margaret River, WA.

Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049

RRP $17

$15.99 per Bottle
$95.94 per pack
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This traditional blend of the two classic grape varieties is designed to produce a wine with a complete palate profile. Cabernet Sauvignon is the structurally strongest variety with good flavour in the early and late part of the taste spectrum backed up by fine tannin. Merlot has less flavour persistence than Cabernet Sauvignon but has wonderful mid palate fleshiness giving a sweet fruit centre to the wine.

The grapes were sourced from Margaret River; the premier grape producing region of Western Australia. Fermentation in open topped vessels with traditional pump over cap management produced a wine with loads of fruit flavours and background tannin providing structure without astringency. Maturation in French oak barriques for 10 months adds further complexity and structure without dominating the fruit.

WA - Margaret River
Western Australia

Winery Tasting Notes


Vibrant youthful red hues of good depth.


Ripe berry fruits with chocolate mint characters typical of Margaret River Cabernet Sauvignon.


Good concentration of ripe sweet berry fruits with impressive mid palate fleshiness. Soft round palate profile with ripe tannin at finish.

WA - Margaret River
Grape Style
Cabernet Blends
Closure Type
Screwcap closure

Winery Profile

Hay Shed Hill is located in the heart of the Margaret River "golden triangle" near the Moss Wood, Evans and Tate, Cullen and Howard Park wineries. Planted in 1973 with Cabernet Sauvignon, Chardonnay, Semillon and Sauvignon Blanc - Hay Shed Hill produces world-class wines that reflect the place of their origin. Winemaker Michael Kerrigan is one of the most respected in Australia with twelve years as Chief Winemaker of Howard Park and Madfish Wines.

Pitchfork Range

The modern Australian food and lifestyle needs modern Australian wine. Friends and family, casual dining, good primary food ingredients presented simply so as to highlight the quality of the produce. The wine needs to complement this experience and should be clean and bright expressing the quality of the fruit not secondary influences of fermentation, oak and other processing gimmicks. The modern Australian food and lifestyle needs modern Australian wine - there is no better source of modern Australian wine than off an old Australian vineyard.

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