The Victorian Pyrenees region is one of the few regions in Australia capable of producing consistent and distinctive high quality Merlot such as this. The 2009 - 2010 growing season in the Pyrenees brought drought relief by providing good winter and spring rains, along with generally cool conditions, ideal for vine growth, which is sometimes difficult in Merlot. The season was finished off by a warm dry autumn and some more rain. Displaying definitive varietal and regional character, this wine was produced from selected parcels of grapes sourced only from our estate vineyard. The Blue Pyrenees Merlot 2010 was fermented for 1 week in traditional 15-tonne static fermenters, followed by a 1 week extended maceration on skins in the fermenter before pressing and subsequent maturation for 18 months in, one, two and four-year-old French oak barriques.