Sevenhill Cellars Inigo Merlot

Picked at a sugar level of 14.4 Baume and fermented on skins for ten days. The secondary Malolactic fermentation occurred in tank prior to going to barrel in September 2019. The barrels used, were a combination of aged French and American oak barrels. The wine matured in barrel for 14 months, prior to filtration and bottling in February, 2021.