Cabernet Merlot 2010
2010 Cabernet Merlot
Alcohol 13.5 % a/v, Acidity 6.55 g/l, pH 3.37
Plummy, mulberry, blackberry notes, a pinch of tarragon and thyme, along with a whisker of vanilla derived from its time in oak. The cooler growing conditions enhanced varietal definition. Generously proportioned with smooth, finely polished tannins, balanced acidity and lively flavours that are the hallmark of the variety. Great balance; an easy drinking style with depth of flavour. This is a great casual wine, ripe luscious fruit, slight fruit cake and mulberry characteristics
Galafrey Wines choose the grapes from a well-established vineyard nearby to Galafrey’s own estate. We choose to buy fruit within the Mount Barker region to retain consistency of GI across our brand and to further promote the Mount barker region as a premium wine growing area. Galafrey Wines is well known for their Dry Grown Estate Wines however to produce red wines under the RRP$20 fruit needed to be source elsewhere. The fruit comes from a 15+ year old irrigated vineyard on gravel loam soils and still exhibits the lovely cool climate characteristics you would expect from a cool climate Cabernet Merlot.
A warm Spring followed by a warm to hot summer accelerated shoot growth. Intermittent rains fell but some vineyards relied on supplementary water. Mild conditions prior to harvest allowed the fruit to ripen brilliantly. While this was the warmest and fastest vintage on record, this is a very fine vintage; the reds showing outstanding intensity and power.
The dry, cool to mild climate of the Great Southern region will produce classic Merlot and Cabernet Sauvignon, wines with great depth of flavour and structure. We endeavour through meticulous fruit selection and wine production sympathetic to the vintage conditions to produce a classic well-made Cabernet Merlot. Fruit is mechanically harvested ripe and brought into the winery under cool conditions. Pressed into tank and keep on skins for 10 days to allow for the best extractions of flavour and colour. Once finished fermentation it is put into barrels for 18 months on older French Oak barrels allowing the wine to mature and have a fine integration of tannins. Once oak treatment has finished minimal fining and filtration is given to allow the wine to be at full flavour and expression before bottling.