R119.95 per bottle
(Per case of 6)
IN THE VINEYARD
Our vines thrive on the decomposed high mineral granite Oakleaf with sub –dominant Grenrosa and Tukulu soil formations on the mountain. The blocks are carefully manipulated for high concentrated flavour with low yields. Controlled irrigation and 7 strand hedge system with moveable foliage wires. The high trellis system ensures perfect vertical shoot positioning and bunch management is done to ensure even ripe grapes. Hand harvest in February at dawn to keep grapes cool for vinification. The Merlot vines average 14 years old.
Viticulturist: Rudolf Jansen van Vuuren
Hand harvesting, de-stemming and crushing. Maceration and controlled fermentation at 25°C during 10-14 days, in stainless steel tanks with pump overs twice a day Pressing. Malolactic fermentation was finished 2-6 weeks after the end of alcoholic fermentation. Twelve months matured in 1st 2nd and 3rd fill French oak barrels. Stabilizing Filtering. Bottling and labelling at the Estate – Winemaker: JG Auret
Merlot: 100 %
Alcohol: 14.0 %
Total acidity: 5.7 g/L
Residual sugar: 2.5 g/L
Plumy and stewed fruit on the nose, with rich plum ripe fruit on the pallet along with an almond touch. Well balanced with a delicate oak finish. This wine has a good tannin structure that will allow furtherageing. 12 months in French Oak, first, second and third fill.
Serve between 14 – 16 0C for best results and can cellar for 5 – 7 years.
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