Chrismont Merlot

“Grapes are harvested when dark fruit flavours and mature tannins are evident. Once in the winery, fruit is then crushed to red fermenters and pumped over twice-daily until the ferment slows and left to further macerate on skins for up to 10-days. To complete malolactic fermentation, the wine is drained to tanks then racked into new and older French oak hogsheads for 12 months maturation before being blended and prepared for bottling.”

Warren Proft, winemaker  
King Valley, VIC