Hillcot Merlot

{Awards Tally}

Gold Medals 1
Silver Medals 4
Bronze Medals 24
Trophies 1

{Tasting Notes}

Get Adobe Reader

Vineyard Range Hillcot Merlot

{THE FRUIT}

Grant Burge was a pioneer of Merlot in the Barossa and planted the first vineyard of this red variety here at the Hillcot Vineyard in 1982. When he produced his first straight Merlot wine there were only two others available in Australia, and although there are many more now, Grant Burge Hillcot Merlot is still very popular, both in Australia and in the international markets. The 2009 vintage began earlier than expected with below average rainfall resulting in lower than average yields. Nevertheless the fruit from these 20 plus year old vines continually impress with intensely concentrated flavours, yet display the characteristic softness usually expected of premium Merlot.

{THE WINEMAKING}

The fruit was crushed into static overhead fermenters and left on its skins for seven days to extract the colour and flavour of the fruit. The ferment was allowed to peak at 24°C then cooled to 22°C to retain delicate fruit characters. 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 puncheon barrels to complete fermentation, it was blended and then transferred back to the oak for a further 12 months maturation before being bottled.

{THE COMMENTS}

This 2009 Hillcot Merlot is ruby red in colour with red fruits and blackberries, sweet spice and hints of dark chocolate enticing the nose immediately. The aromas are complimented by a subtle herbal earthiness, more dark berry fruits and sweet raspberries with rich charry oak. The palate is soft and fleshy and loaded with the flavours continuing from the nose. The wine has excellent structure with soft approachable tannins and an elegant lingering finish. This medium bodied wine is ready to enjoy now or over the next five years. It is a terrific match with rack of lamb, grilled vegetables and rosemary potatoes.

{THE REVIEWS}