Sweet vanilla, spice and ripe berry and black plum on the nose. The palate shows more ripe black berries and mocha, balanced with French oak and vibrant acidity. A well balanced and structured wine.
|Titratable Acidity:||6.5 g/L|
|Residual Sugar:||2.9 g/L|
Harvested October 17, 2013.
The 2013 season started strong with a warm April, which led to good conditions for bud break. The drier than normal May set the stage for early flowering and then early ripening throughout the vineyard. The temperatures dipped in September with a wet first harvest in October. A benign weather system carried us into November with dry and mild weather.
18 months 30% new French oak.
92 Points Dark in colour, this brooding Merlot begins with aromas of plum, cassis and spice, leading to flavours of cassis and blueberry. There is a hint of chocolate and espresso on the finish. This is another wine that benefits from decanting, to allow the concentrated texture to reveal the aromas and flavours. This wine will blossom with five or more years of cellaring. John Schreiner
This Painted Rock Merlot is boss!...it is incredible! The aromas are pronounced and developing well with notes of black berry fruit, sweet baking spices, leather, dark chocolate, black licorice and cigar box. The acidity is luscious and mouthwatering, tannins are still present after a day (medium + perception), and has a long minted berry finish. This is still young will age very well over the next 7-10 years. You can definitely enjoy is now, but please aerate and decant a few hours in advance. Pair this full bodied wine a juicy ribeye roast. Monique Sosa - Accredited Sommelier
Savoury, dark and rich with a firm grip on the palate that will smooth out over time in the cellar. This is a remarkable and huge merlot. Pair with grilled lamb. Highly recommended. Natalie Maclean
Deep, dried fruits fig and blueberry, soya, with a ton of herbs such as mint and eucalyptus. Courtenay Flood Deep ruby, deep plummy fruit, cherry and spice on the nose. Medium body, with red berry, cherry, herb and wood inflected spice. Juicy acidity and fine drying tannins on a a warming finish. Serve at cellar temp or just below. Sean O'Regan - Certified Sommelier