in the cellar : Gentle wine-making methods made possible the soft extraction of tannin, colour and flavour, enabling the wine-maker to capture the essence of the grape. After fermentation was completed, the wine completed malolactic fermentation in small barrels, resulting in a firm yet velvety tannin structure. It was then matured for a further 18 months after which 14 barrels were selected, showing elegance and the unique, complex flavours of Merlot.