The purest expression of the estate vineyards, Caiarossa shows all the complexity and the nobility of the land. The seven varieties in the blend weave together a perfect tapestry of the estates terroir. A true expression of the luxury of nature. Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot, Alicante from the Podere Serra allOlio Vineyard. Harvested by hand, for about 6 weeks from the end of August until the beginning of October. Grape selection was made first in the vineyard and then again in the cellar, on the sorting table before and after destemming.Maceration on the skins between 20 and 30 days, with first a few days of cold maceration. Alcoholic fermentation for each different varieties in concrete and wooden tanks from 10 to 80 hectoliters (only indigenous yeast). Two pumping-over a day for about 9 to 12 days, then once a day until the end of the maceration period. Malolactic fermentation in concrete tanks and wooden casks. Aged into tonneaux and barrels from new to 3 years old, about 30% of new oak. From 11 months for the most delicate grapes, Alicante, until 20 months for the most powerful ones, Petit Verdot and Cabernet Sauvignon. Then 6 months in concrete tanks before bottling

Predominately sourced from the finest parcels of fruit grown on the Zilzie Estate, these wines are testaments to the Forbes Family's passion to nurture premium quality vineyards and create captivating wines. Rich flavours of blackberry, cherry and plum with soft tannins and restrained oak. Excellent depth of colour, richness and complexity.

Made from 100% Coonawarra fruit, the rich red soils produce delicious and complex wines like this Merlot.

Sweet blueberry and mulberry supported by fine tannins through to a long, lingering finish.

A pale dry rose with naturally bright acidity made in the classic saignee method. This refreshing rose was made to highlight the flavours that newer clones of Merlot creates like cranberry, blood orange, rhubarb, and savoury herbs. Vegan friendly winemaking practices. Best served chilled. 

Yalumba Y Series Merlot is soft and supple, with sweet, ripe fruit flavours and a hint of liquorice or anise. Merlot is an excellent alternative to the heavier and more tannic red varieties.

The gravelly soils and sunny climate of Hawkes Bay are producing some of New Zealand's most exciting reds. This classy Merlot from Oyster Bay shows soft spicy varietal flavours such as, juicy plums and ripe dark fruits. Accompanied by well intergraded oak and subtle tannins, making this wine one of the easier matching to food.

In just a few short decades, the Taylor family have etched out a formidable reputation for producing high quality wine from their Clare Valley vineyards. This textbook Merlot captures the varietal characters of berries, fruitcake and velvety tannins. The judicious use of French and American oak adds mocha and vanilla softens and rounds the palate.

McGuigan produce another fantastically smooth and rich Merlot from their Black Label range. It is a soft and flavoursome wine with ripe fruit flavours of raspberry, cherry and plums integrated with subtle oak.

An attractive expression of Merlot with red berries on the nose and herbal, leafy notes in the background. Zonin Regions is a savoury medium bodied wine on the palate, it finishes with gentle tannins.

Leconfield Merlot has big and juicy dark fruits, soft tannins all supported by lovely French oak. Paul Gordon continues to produce a serious Merlot for a great price, year in, year out. His Merlot is also one that will benefit from a little sit in the medium term cellar.