Thorn-Clarke Merlot and Riesling Special Dozen

$228.00 inc. GST

Thorn Clarke Merlot and Riesling Special Dozen
6x 2013 Sandpiper Riesling
6x 2012 Sandpiper Merlot

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Description

Thorn Clarke Merlot and Riesling Special Dozen

6x 2013 Sandpiper Riesling

6x 2012 Sandpiper Merlot

 

2013 Sandpiper Riesling

COMMENTS

The wine has lifted perfumed floral and lime characters on the nose. The palate is flavoursome but has finesse. Primary citrus characters are balanced with a subtle musk spice. The wine has a backbone of minerally acid which persists after the wine has left the mouth.

VINIFICATION NOTES

Harvest was carried out at night. The fruit was pressed (using an airbag press) within an hour of harvest. Care was taken not to lose the delicate Riesling aromas and flavour pre-cursors in the juice. After settling, the juice was warmed and inoculated with a neutral yeast selected for its ability to respect the purity of Riesling. Post fermentation the wine was stabilised, minimally fined, filtered then bottled.

VINTAGE NOTES

Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good floral characters and the fruit retaining its natural acidity. Harvest occurred in the third week of March (within two days of the 2012 harvest date).  

2012 Sandpiper Merlot

COMMENTS

Mid red in colour. This nose has clean ripe blackcurrant fruit with nuances of liquorice, mint and subtle oak characters. The palate is medium bodied with an abundance of rich, sweet fruit including blueberry, raspberry and chocolate pudding fill the palate adding depth and complexity. Very evenly balanced mouth-filling palate, with mid-weight tannins combining together to give a great length.

VINIFICATION NOTES

The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degrees celcius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into a mix of French and American oak to mature.

MATURATION

12 months in tight grain French and American oak.

VINTAGE NOTES

This vintage had a cool, slow ripening period which has in turn produced elegant red wines.

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