Windfall Estate

Ivor Western Australia Merlot 2016

Fruit was machine harvested then destemmed and crushed into static fermenters where it was cold soaked for six to eight days. Post cold soak the juice was allowed to naturally warm before being inoculated with yeast. Once fermentation was established the tanks were pumped over with aeration twice a day. Temperature was held between 24-26°C for a slow extraction of tannins and increased development of fermentation complexity. The wine was then pressed and transferred to barrel for malolactic fermentation allowing a soft integration of the grape and oak tannins. 100% barrel maturation in French oak barriques - 40% new and 60% seasoned. After barrel maturation the wine was fined then bottled.