2015 Wallcliffe Merlot, Petit Verdot
“Wallcliffe Merlot Petit Verdot reinvents a classic, with a Margaret River twist.”
The Cape Mentelle Wallcliffe red wines showcase our exceptional terroir's synergy with the classic grape varieties. The result is a celebration of each vintage conditions and presents the best and most original wine our vineyards produce in a particular year. Explore our diverse and surprising Margaret River terroir with the best varieties blend each season!
Nose
Following a whiff of heady violet flower essence, the nose is immediately savoury and spicy with notes of cracked peppercorn, leather, black tea leaves, juniper and goji berries
Palate
The fruit is deep and dark in character. Blackberry and plum characters lead the way to intense dark toasted spices, freshly roasted coffee and tobacco leaf notes. The precision of the wine is revealed in the long caramelised oak finish, displaying round but voluminous tannins
Blend
Merlot 63%, Petit Verdot 33%, Shiraz 4%
Cellaring
Ready for enjoyment in its youth, this wine will continue to develop complexity and roundness over many years. 10+ years recommended
Food Pairing Notes
Smoked beef brisket with porcini mushroom, cassoulet of duck confit, pork belly and Tarbais beans
The Vineyard
Sourced from our long-established Estate vineyards in Margaret River. This site exhibits the classic gravelly lateritic soils that drain to the west with the microclimate strongly influenced by the Indian ocean only 5km away. These vineyards are manually cane-pruned and the individual vines are treated meticulously throughout the season. The grapes are hand-harvested into small crates with a capacity of only 6.5kg, allowing each section and bunch to be handled with all the particular care they deserve
Winemaking
After destemming, individual berry sorting and light crushing, the two individual vineyard batches were fermented and soaked on skins for approximately 45 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed. The two parcels were then racked to oak (50% new) for malolactic fermentation and matured in those barrels for 18-20 months
Analysis
13.5% alcohol, 5.5 g/l total acidity, 3.68 pH
