"Dark, deep, black-red colour with slight purple tints, near impenetrable and a little lighter on the rim. The nose is full and deeply concentrated with aromas of ripe black plums along with blackcurrant notes, subtle nuances of dark herbs and dark-red florals, and savoury earth elements. Full-bodied, the palate has sweetly ripe dark plum fruit flavours with blackcurrants and dark herbs. The flavours are plush with soft, supple tannin structure in support, with soft acidity contributing to the palate roundness. The wine carries smoothly to a juicy, black plum, blackberry and herb-nuanced finish. This is a sweet-fruited Merlot with sweet black plum, blackberry and blackcurrant flavours on a plush, fulsome palate with supple tannins and a rounded mouthfeel. Match with roasted lamb, beef and venison dishes over the next 5-6 years. Fruit from the ‘St Kitts’, ‘Milton Park’ and ‘Kabininge’ vineyards, fermented to 14.5% alc., the wine aged 12 months in seasoned French and American oak" Raymond Chan, Nov 2017

"Sweet, succulent merlot with soft, ripe berry and plum flavours nicely seasoned with spicy oak and a suggestion of chocolate/mocha. A simple wine that's ready to drink. Offers good value at this price" Bob Campbell, Master of Wine, Real Review, Oct 2017

Deep red with purple hues. The nose shows aromas of lifted red plums and five spice with dark cherry notes. The palate is mid weight and juicy with plush, soft tannins. It shows a lively red fruit profile with savoury tones adding restraint and elegance to the finish.

The Sandpiper range is named after the migratory bird which visits the Thorn Clarke vineyards annually from the northern hemisphere - something of a reminder of the tenacity and commitment which is required for long term viticulture.

A warm dry spring led to into similarly dry conditions in December and January. The warm weather brought harvest on in the first week of February. A couple of good rain events led to milder conditions and a long even ripening period and excellent flavour development. The wine from 2016 show typical Barossa warmth and generosity and should age well.

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 ferment temperatures remain in the 22-25 degree 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 French oak for maturation for up to 12 months.