The award winning Thorn Clark winemaking team are always excited to see the freshly picked harvests of Merlot brought to their wineworks. Barossa makes outstanding Merlot wines and Thorn Clark retain the finest vineyards. Sandpiper is named after the migratory bird which visits the Thorn-Clarke's property every year from the northern hemisphere. A succession of inspiring vintage releases have claimed impressive accolades on the national wine show circuit.

Thorn-Clarke are one of the largest Barossa growers with over twenty hectares of Merlot vines. Most of the crop is destined for other wineries, but the best fruit is retained for the estate's own label, an indication of the quality of their wines. Merlot grapes are crushed and destemmed into fermenters. Yeast is added immediately and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Fermentations are maintained at controlled temperatures of 22C to 25C thereby maximising fruit expression. Pressing occurs about a week after the crush, components are then filled into a mix of tight grain French and American oak to mature for a year.