Below & Above Merlot

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Our merlot vines are grown in high density 6667 vines per hectare with the bunches very low to the ground. This helps retain the overnight heat to minimise the diurnal temperature, this ensures optimal ripening and flavours for the merlot in the coldest of seasons




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Production Notes

The total heat degree days for the 2014 vintage were 14% higher than average with a very warm start particularly in November followed by a consistent December to April period. Merlot is a difficult variety for our region due to the risk of disease in the late part of the growing season during March, the warmer and dry conditions experienced in this vintage being a welcomed exception.

Our estate fruit was picked at first light on 11th April 2014. The pristine fruit was gently destemmed as whole berries into an open fermenter and allowed to cold-soak for 12 hours before draining off twenty percent of the “free run” juice to further enhance concentration before fermentation.

The fruit was cool fermented at 24⁰C, with gentle hand plunges 3 times a day to allow a gentle flow of sugar from the fruit and gradual controlled release of tannin. After 15 days on skin the wine was gently separated from the skins and transferred to French oak barriques sourced from the Allier, Tronçais and Jupilles forests, 1/3 of which were new. After 10 months of maturation of on fine lees, the individual barrels were blended and clarified before being bottled on the 26th February 2015. Total of 6,600 bottles.

Tasting Notes

Dark red/black. High flavour and softness with structural integrity. An open and accessible wine brimming with cherry fruit, chocolate lined with mocha-tinged oak and earth notes. A medium bodied wine, firm tannins and tight oak create a smooth mouth texture and good length.

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