BERESFORD BEACON HILL MERLOT SOUTH AUSTRALIA 2013

Grapes are picked on both colour and flavour development. Picked at night to enable a cold onset to fermentation. Once crushed they are then fermented for 7-10 days at around 20 degrees, in small batches using neutral yeast, to allow varietal fruit expression. The ferment is then pressed, using an airbag press. A soft pressing is used, so we do not extract the bitter tannin, producing a fruit driven style of wine. After the wine have pressed, it is allowed to go through natural malolactic fermentation.