Below & Above Merlot 2021

Tasting Notes

The Below & Above Merlot 2021 opens with a seductive nose of cassis, blackcurrant, and chocolate, promising a rich and captivating experience. On the palate, the wine reveals a fine structure of soft tannins and vibrant, juicy dark fruits, including plum and blackberry, that intertwine with a delicate earthy red gravel note. These flavours are enhanced by the subtle oak influence, with the French oak barrels contributing depth and a smooth, balanced finish.

The wine strikes a perfect harmony between richness and freshness, with enough structure to ensure that it will continue to evolve gracefully with age. It’s a beautifully balanced Merlot that’s equally enjoyable now as it will be in a few years.

Accolades

Ray Jordan – 93 Points
A structured and firm example of Pemberton merlot. The nose is a mix of black fruits, dark plum, and slightly raisiny fruitcake. But everything is delivered with restraint and poise. This is a merlot of some standing and substance. The structure is quite firm, and yet the sweet, supple fruits fill it out quite beautifully. Tannins are well managed and the oak plays its key supporting role.

Vineyard & Winemaking:

The Merlot is sourced from the winery’s regeneratively grown estate vineyards in Pemberton, a cool-climate region that allows the Merlot vines to thrive, developing optimal flavours and structure.

Hand-picked at first light, the fruit was gently destemmed as whole berries into an open fermenter. The grapes were allowed to cold-soak for 12 hours to extract maximum flavour and colour before being gently pressed off 10% of the “free-run” juice to enhance concentration.

Fermentation occurred at a cool temperature of 24°C, with hand plunging three times a day to ensure gradual extraction of the wine’s tannins and to preserve the fruit’s freshness. After 15 days on skins, the wine was transferred to French oak barrels (with one-third new oak) sourced from the Allier, Tronçais, and Jupilles forests. The wine was matured on fine lees for 10 months to develop complexity, adding a subtle spice and fine oak integration to the finished wine.

Food Pairing

• Roast Lamb: The bold structure and dark fruit flavours of the wine pair wonderfully with the rich, savory profile of roasted lamb.
• Beef Stew: The juicy, vibrant nature of this Merlot is a perfect match for hearty, slow-cooked beef stew, where the wine’s fruit and tannin structure complement the dish’s richness.
• Grilled Vegetables: Roasted or grilled vegetables, such as charred bell peppers or eggplant, enhance the earthy notes in the wine.
• Cheddar or Gouda: The wine’s bold character pairs excellently with rich cheeses like sharp cheddar or creamy gouda.

Best Serving Temp

To fully enjoy the Below & Above Merlot, serve at 16°C. This temperature allows the wine’s complexity and fruit character to unfold, highlighting the smooth tannins and vibrant dark fruit flavours. Serving it too cold may mute some of its aromatic qualities, while too warm could bring out too much tannin bitterness.

If storing at room temperature (22°C): Chill the wine in the fridge for about 45-60 minutes before serving to reach the ideal temperature.

Additional Information

• Grape Variety: Merlot
• Region: Pemberton, Western Australia
• Alcohol: 13.5% by Vol | 8.0 Standard Drinks
• Cellaring Potential: 5-7 years
• Closure: Screwcap

FAQ Wine Terms

• Regenerative Growing: A farming approach focused on improving soil health and promoting biodiversity, ensuring the land thrives for future generations while producing high-quality wines.
• Cold Soak: The process of chilling the crushed grapes before fermentation, allowing the fruit’s flavours and aromas to extract without fermentation, adding more depth to the wine.
• Free Run Juice: The juice that flows freely from the grapes before pressing, known for its purity and concentration of flavours.
• Puncheons: A large oak barrel (500L) used for aging wine, providing a more subtle oak influence compared to smaller barrels.
• Fine Lees: The dead yeast cells and other particles left in the barrel after fermentation, which are left in contact with the wine during ageing to impart richness and texture.