Members Only – Tapanappa Whalebone Vineyard 2016 Merlot Cabernet Franc

The hand selected bunches of Merlot from Whalebone Vineyard were harvested on the 22nd of March and the Cabernet Franc on the 31st of March. The bunches were destemmed, partially crushed and chilled to 2ºC into 0.9 tonne tubs.

After a 4-day cold maceration, the tubs were inoculated with Tapanappa’s own yeast and were hand plunged each day of the 10-day fermentation. The maximum temperature reached was 34ºC and after the completion of fermentation the tubs were sealed down for a 7-day post fermentation maceration.

The tubs of Merlot and Cabernet Franc were separately tipped into a small airbag press and pressed straight to French oak barriques, 90% of which were new and the balance 1 use.

After 20 months in oak barriques, the wines were clear racked from barrique and 56% Cabernet Franc and 44% Merlot were blended for bottling in February 2018.

The post bottling analysis of 2016 Tapanappa Merlot-Cabernet Franc is:

Alcohol 14.7%

pH 3.52

Total Acid 5.5 gpl

Sulphur 55 ppm

Volatile acid 0.62 gpl