Rolf Binder Cabernet Sauvignon Merlot 2020

Rolf Binder's Cabernet Sauvignon Merlot is a fusion of 42% Merlot and 58% Cabernet Sauvignon grapes. The resulting blend features a bright ruby red colour with light violet hues along its rim. This dazzling Cab Merlot exudes intense aromas of red berries, black cherries and blackcurrant syrup from its attractive bouquet, followed by a juicy and balanced palate filled with flavours of plum, blackberry, cassis and subtle oak. Bright fruit characters from Merlot grapes fuse with soft tannins to end in a soft, long and lingering climax.

The soil in the Barossa Valley varies considerably - from deep sandy soils on the sloping areas to sandy loam and heavy red-brown clay soils on the flats. It is floored with Tertiary and Quaternary sediments, mainly silts and sands on which the relief is gently undulating and the soils highly productive.

There are two basic soil types; brown, loamy sand to clay loam and more sandy light brownish grey to dark grey brown soils. Both are relatively low in fertility -- particularly the second type -- and acidity tends to increase with depth. Traditional viticulture (bush pruning, no irrigation) results in low yields of high quality grapes

Much of the success of viticulture in Barossa is due to the 550 grape growers, many of whom are sixth generation farmers, who nurture their vines with the aim of passing the land on to the next generation in as good a condition, if not better, than they received it. These growers have a profound understanding and respect for the land, and work in partnership with small and large wineries alike, to produce the best possible grapes for crafting into high quality wines.

Barossa is a viticultural area that is not infected by Phylloxera (a small aphid-like insect that feeds on the roots) and it remains home to some of the world’s oldest continually-producing vines. Some of these gnarled and twisted old vines date back to the first days of Barossa settlement in the 1840s when German and English pioneers planted their treasured cuttings, brought with them from Europe.

Open top fermenters with either submerged cap or pump over. Vinification in tank for 5 to 8 days, with gentle chilling to control the activity.

12 months in 10% new French oak, with the remainder of the wine in older French and American oak

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