2015 Thorn-Clarke Sandpiper Merlot
RRP $21.99 per bottle
Our Price $18.99
$113.94 (6 x 750ml)
To 2018Australian Wine Companion 2013
Australian Wine Companion 2012 2011
Australian Wine Companion 2011 2010
Good hue and depth; a rich, rollicking, juicy red wine which has immediate appeal, and just enough savoury tannins to express varietal flavour.ValueAustralian Wine Companion 2010 2009
If merlot's all about soft, sweet-centred, gluggable wine, then Thorn-Clarke seems to have it sussed. This is precisely the wine it set out to be. It won't last long in the cellar, and it's not tremendously impressive, but when you pour a glass and start drinking it, you'll be surprised at how quickly you're reaching to pour another. It's like a successful feel-good movie: it doesn't change your life but, gee, you feel good afterwards. Blueberries, cherries, raspberries - soft and sweetly ripened. Bang-on.The Big Red Wine Book 2009/10 2009
Good hue; excellent medium-bodied texture and structure; ripe red fruits with touches of spice and olive; controlled oak.Australian Wine Companion 2007 2006
Comments: Ruby red colour. The nose displays plum and red fruit characters, with a hint of vanilla and nougat oak. The palate shows ripe red-to-dark fruits with creamy vanilla oak in the background. The wine exhibits fruit-sweetness with a savoury edge to it, with round, soft tannins and good length to finish.
Vinification notes: The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degrees celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into a mix of French and American oak to mature (12 months in tight grain French and American oak).
Vintage notes: 2015 Vintage was characterised by a dry period extending from July to April, together with warmer than usual temperatures during spring until mid January which advanced maturity on lower yielding vines. Mild temperatures from mid January slowed maturities concentrating flavour and intensifying colour development.