Monterosso Cabernet Sauvignon/Merlot 2003

Michelangelo International Wine Awards - Double Gold Award
The wine drinks well now but will mature to excellence within 5 - 8 years to its full potential. It shows soft subtle tannins yet is complex and balanced enough to allow for ageing. The wine with its dark, ruby colour is well structured and reflects typical French blending style together with the flair of Tuscan wines of Italy.
Tasting notes written by Dave Hughes

variety : Cabernet Sauvignon [ Cabernet Sauvignon, Merlot ]

winery : Monterosso Wine Estate

winemaker : Orneglio De Franchi

wine of origin : Stellenbosch

analysis : alc : 14.0 % vol rs : 2.3 g/l pH : 3.52 ta : 5.6 g/l

type : Red style : Dry body : Full wooded

pack : Bottle closure : Cork

AWARDS

Michelangelo International Wine Awards - Double Gold Award

ageing : 5 - 8 years

in the vineyard : The Cabernet Sauvignon/Merlot is planted on the Estatesâ€™ Clovelly and Hutton mix soils on the north-east facing slopes. Deep drainage and water holding capacity allows the vineyards to ripen slowly without being stressed by water loss and heat. The trellised vineyards are carefully managed throughout the year to ensure optimum balance between growth and fruit. his results in a grape with excellent wine-making characteristics, i.e. good colour, depth, stable acids, low pHâ€™s and concentrated fruits.

Cabernet Sauvignon
Slope type: North east facing
Soil type: Clovelly & Hutton
Rootstock: Richter 99
Age of vineyards: 15
Planting Density (vines/ha): 3000
Trellising style: Single cordon with four wire hedge
Pruning style (spurs/vine): 8 â€“ 10
Yield (tons/ha): 8
Irrigation type: Drip irrigation

Merlot
Slope type: South east facing
Soil type: Hutton
Rootstock: Richter 99
Age of vineyards: 13
Planting Density (vines/ha): 3000
Trellising style: Single cordon with four wire hedge
Pruning style (spurs/vine): 8 â€“ 10
Yield (tons/ha): 8
Irrigation type: Drip irrigation

about the harvest: Grapes are selectively harvested in lug boxes and hand-sorted at the crusher. Picked at 25Â° Balling for optimal fruit and phenolic ripeness.
Harvest analysis:
Cabernet Sauvignon: 25.2Â°B; TA 6.3; pH 3.4
Merlot: 25.4Â°B; TA5.9; pH 3.6

in the cellar : Both wines are cold macerated for 5 days with 4 hourly plunging. The wines are fermented with a selection of Italian and French yeasts and were kept at a maximum temperature of 29Â°C. They are both pressed in a bag press using the latest technology. At no stage are the skins removed with mechanical action.

The wines then undergo malolactic fermentation in French Oak barrels of new and 2nd fill with selected bacteria from Italy. The wines are racked at each season change and then bottled after 14 months of wood maturation. They are then bottle aged for an additional 14 â€“ 16 months before being released

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