
| Barratt Merlot Piccadilly Valley 2003 |
| Written by Wine@Leisure | |||||||||||||||
| Monday, 02 June 2008 16:55 | |||||||||||||||
I could still remember the first wine I drank was a single varietal Merlot from Clos Du Val, Napa Valley. For some time, it had gotten me hooked on to Merlot where I begun venturing into Merryville Merlot, also from Napa Valley, as well as some other regions which by now memories of it are held somewhere in the secondary storage in my brain. My early indulgence to Merlot was not so much of a puppy love affair as it is to my fond attraction to this rounder, more feminine and perfumy fragrance merlot as compared to a big and bold Cabernet Sauvignon which I had yet to get used to then. So savouring on the Barratt 2003 Merlot from Piccadilly Valley South Australia brought back some sweet swelling memories of the times when I was still learning to hold a wine glass. Dark Ruby in colour, the medium-full bodied wine has good balanced structure and clean acidity with the distinctive spicy peppery note that unfolds into layers of sweet strawberries, plumy fruits and cherries flavours on the palate. The finishing carries intense ripe fruits with good length. Although Australia is not a big producer of Merlot due to the warmer climate which is not suitable for the cooler weather Merlot, Baratt has done very well to harness Adelaide Hills naturally cool climate to produce this fine varietal. However, for the price of $47, I find this wine to be on the similar high dollar range of as compared to California Merlot. Other than that, I also find the sweetness of the wine a tat too filling for a Merlot. This could be attributed to be fact that I've been having one too many big jammy wines for the past weeks. However, if you are sick of California's merlot style, I am sure Barratt Merlot can bring some respite to your mundane choices.
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