GEOFF MERRILL 2016 PARHAM CABERNET SAUVIGNON

GEOFF MERRILL 2016 PARHAM CABERNET SAUVIGNON2016 Parham Cabernet Sauvignon Parham is named in honour of my Grandfather Bill Parham, who passed away at the ripe old age of 102. Parham is the best of the best of our McLaren Vale & Coonawarra Cabernet Sauvignon with only a maximum of 10 barrels from the vintage set aside. Geoff Merrill VINTAGE INFORMATION Preceding winter and spring rains were significantly lower than had been previously reducing crop potential in the important growth stages

2016 Parham Cabernet Sauvignon

“Parham is named in honour of my Grandfather Bill Parham, who passed away at the ripe old age of 102. Parham is the

best of the best of our McLaren Vale & Coonawarra Cabernet Sauvignon with only a maximum of 10 barrels from the

vintage set aside.” - Geoff Merrill

VINTAGE INFORMATION

Preceding winter and spring rains were significantly lower than had been previously reducing crop potential

in the important growth stages leading up to vintage. On average yields were down approximately 30%

across many varieties in McLaren Vale.

Fluctuating temperatures in January and rainfalls in February resulted in a ‘pause’ in vintage allowing

ripening to occur at a more manageable rate. By the end of vintage, even with the lower crop yields, our fruit

had more time to ripen properly resulting in very good flavour

concentration, acidity and structure.

WINEMAKERS NOTES

The colour is dark with inky depth and youthful hues. The

aroma displays a lifted fresh herbaceous note that follows on

to deep mint, olive, dark chocolate and meaty savoury

characters.

The palate is larger than life; intense, deep and concentrated.

Although the tannins are strong and grippy, the acidity distinct

and the flavours youthful and potent, the wine is balanced and

seamless. This wine was made in this style and released young

to show the brash intensity of youth.

TECHNICAL DETAILS

Winemakers: Geoff Merrill & Scott Heidrich

Variety: Cabernet Sauvignon

Region: McLaren Vale 85% / Coonawarra 15%

Oak Treatment: 27 months in new American oak hogsheads.

Harvest Date: March / April 2016

Alc: 14.5%, pH: 3.25, TA: 7.99 g/L, RS: 1.9 g/L