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|Peak Drinking||0 – 4 years|
The grapes were machine-harvested during early to mid-April, once the flavour potential was maximised. The grapes were destemmed into a number of small open top fermenters. The must was wild fermented until it had fermented dry with temperatures peaking at around 30 ̊C. The wine was drained to mostly French oak
barriques of different ages and coopers. Malolactic fermentation was carried out in barrel and after several months of maturation the winemaker blended the two vineyard sites, different coopers and oak ages to craft this Stoneleigh Merlot.