An Impressive 90pts from The Wine Advocate
Really delighted (although not in the least bit surprised!) to see the delicious 2013 Eagles Nest Merlot recently receive an impressive 90 points from Robert Parker's Wine Advocate.
The grapes for this wine were the fourth and fifth vintage off eight and nine year old vines. The vineyard aspects range from east to north, and are perfectly positioned for these Bordeaux varieties. All grapes were hand-picked, de-stalked and crushed into medium sized open top fermenters. Punch-downs and pump-overs were performed three to four times per day, these practices being determined by twice daily tastings by the winemaker. This ensured that at all times the fermenting must evolved to embody the desired style. The fermentation temperature was controlled between 24 and 30 degrees Celsius. Fermentation took 9 days to complete, after which the free run wine was drawn off and the skins were pressed in a 3.5 ton pneumatic bag press. The wine was then racked into first, second and third fills barrels where malo-lactic fermentation took place. Six different cooperages were used, each specifically chosen to complement the different nuances of this very complex wine. During maturation, the wine was racked twice. After 16 months in barrel, selected barrels were racked to tank and blended to create a harmonious finished product. A light filtration preceded bottling in February 2012.
This vintage shows a touch more complexity than its predecessor, taking full advantage of more mature vines. Meticulous attention in the vineyard and cellar combine to produce a wine that's nose is a textured array if gorgeous ripe berry fruit, complemented by nuanced baking spice and crushed pepper. The fruit is vibrant, complex and pleasantly focused by bright acidity. On the palate the delicious dark berry fruit of the nose is carried through to the taste buds and they combine harmoniously to give a rewarding taste sensation. Flavours are supported by juicy tannins and extend into a persistent aftertaste.