Lomond Estate Merlot 2019

The hand-picked and hand-sorted grapes were destemmed and inoculated with selected yeast cultures in stainless steel tanks. The fermentation temperature was carefully controlled and reached a peak temperature of 27˚C. The pomace cap was submerged by hand with great care, and the degree of extraction was assessed by regular tastings during fermentation. Once fermentation was complete, the wine spent an additional three days on the skins to ensure optimal color and aroma extraction. The free-run juice was then drained and the skins gently pressed. Part of the wine was transferred to small French oak barrels. The wine underwent a natural malolactic fermentation before being returned to the barrels where it was aged for 14 months. Once the aging was completed, the wines from the different barrels and those aged in stainless steel tanks were blended and gently filtered before bottling.