Made from fruit sourced from Wilyabrup, this wine includes 50% whole bunches, undergoes foot treading, and is fermented using wild yeast. With only 400 bottles produced, it is clearly a small batch. The wine displays a harmonious blend of violet and pepper aromas, accompanied by flavors of black plums and cherries, with a hint of prosciutto and a touch of concrete. The palate is elegantly structured, medium-bodied, with sandy tannins that provide a satisfying grip. Bright acidity ensures the palate remains fresh and inviting, encouraging another sip.

Wines of Merritt is the project of Nick and Sarah James-Martin. Nick, who grew up in the Riverland and worked in top Adelaide restaurants, helped establish his family's vineyard in McLaren Vale. After two years with WINE Magazine in London, traveling through major wine regions, he studied wine marketing and oenology at the University of Adelaide. He gained experience at Rosemount, Vasse Felix, and Stella Bella, as well as in Hawke’s Bay, NZ, and Languedoc, France. Sarah, a hospitality professional, previously ran the acclaimed Salopian Inn in McLaren Vale and worked at various wineries. Merritt is Nick’s great-grandparents' family name.

Halliday Rating: 95 points