The fruit was crushed into static overhead fermenters and left on its skins for 6 to 8 days to extract the colour and flavours of the fruit. Some selected parcels spent approximately 2 weeks on skins post fermentation to achieve extra flavour and colour. The juice was racked and returned every second day, and pumped over 3 times a day to further intensify the colour and flavour. The wine was filled to American and European oak 500L puncheon barrels (38% new) to complete fermentation, it was blended and then transferred back to oak for a further 20 months maturation before being bottled.
Merlots attraction is its soft approachable fruit and tannin combination, and Hillcot Merlot has delivered every year on these characteristics. The 2014 Hillcot Merlot is deep red with hints of purple in colour with lifted aromas of cherry, chocolate, sweet spice, cinnamon, nutmeg and vanilla. The palate mirrors the nose, with sweet fleshy fruit flavours and sweet spice, vanilla and milk chocolate. This wine is full flavoured, yet medium to full bodied with soft, balanced tannins. A typical Barossa Merlot that is rich, luscious and flavoursome, just as Merlot should be.
Merlot is a perfect accompaniment to casseroles and stews. Drinking well in its youth, this wine will develop further with careful cellaring for up to 10 years.
