James Halliday Australian Wine Companion 2009 Edition

2007 VINTAGE
~ SOLD OUT ~

2007 Merricks Creek Pinot Noir
Winemaker Nick Farr
(formerly called Merricks Creek Nick Farr)

~SOLD OUT~

Tasting Notes
'The wine has a medium/deep vibrant ruby red colour. The nose is an intoxicating mix of sweet dark fruits in an harmonious combination with dried cloves, spicy savoury notes and a background of earthy forest floor... The palate shows similar flavours, ripe cherry fruit offset by savoury touches and spicy oak. Soft and silky in the mouth, the entire palate is entranced with a complex mix of flavours singing in perfect harmony. The finish is long, with fine but firm tannins and beautiful acidity that creates the classic pinot "peacocks tail" finish. Superb wine.'
Paul Taper - www.pinotnoirista.com

Winemaking Notes
Pinot Noir clones 114, 115, MV6, D2V6, 777
Destemmed and retaining 35% whole bunches.
Fermented for 16 days following chilling to 14 degrees C. Oak maturation for 19 months in 40% new French oak,
60% 1 year and 2 year old French oak.
Bottled August 2008 - Released January 2009
13.5% alcohol. pH 3.64 and TA 6.90
Cellaring 2007-2015

2005 Merricks Creek
Close Planted Pinot Noir
Winemaker Nick Farr

~SOLD OUT~

Tasting Notes
'Medium red/purple in colour. The nose is a sublime mix of dark red fruit, spice and forest floor notes... The palate is medium bodied, with intense dark fruit, savoury flavours and spicy oak, all in balance. The mouthfeel is pure bliss, soft and silky with super fine ripe tannins and fresh acidity. Superb wine, and with it's best years ahead of it.'
Paul Taper - www.pinotnoirista.com

Winemaking Notes
Pinot Noir clones 114, 115, MV6, D2V6, 777,
667 and 'Calera'
Destemmed and retaining 20% whole bunches.
Fermented for 16 days following chilling to 12 degrees C. Oak maturation for 19 months in 100% new French oak.
Bottled August 2006 - Released March 2007
13.5% alcohol. pH 3.68 and TA 6.75
Cellaring 2007-2017