in the cellar : The grapes for this Merlot were obtained from the high altitude vineyards of Oak Valley, Elgin. Predominantly Italian clone Merlot. Sugar 23,2°Balling; pH 3,2; TA 8,4 g/l at harvest. After destalking, pure yeast culture was added. Once fermentation was underway, enzyme added to assist colour extraction. Pumping over & punching down 3 - 4 time a day. Maximum fermentation temperature, 28°C. Post fermentation skin contact for 3 days.