Below & Above Merlot 2020

Tasting Notes

The Below & Above Merlot 2020 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 – 96 Points
This is a variety that is certainly heading in the right direction. It makes a real and quite bold statement of poise, structure and layered fruit intensity. The aromas are an engaging combination of blackcurrant, dark chocolate and black olive with a fine minerality. The palate really kicks in to deliver on structure, power and fruit intensity. And it’s all delivered within its medium bodied with elegance and style.

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.

The wine was bottled on 11th February 2020, with a total of 3,800 bottles produced.

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.

Accolades

Ray Jordan | 95 Points

A really encouraging merlot that shows the progress these guys have made with this variety in recent years. This is no soft and mushy fruit bomb merlot. This is merlot loaded with dark fruits and supported with a structured tannin and fine oak balance. Beautifully poised and balanced with a slightly gravelly influence adding to the textural feel.