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Post House Merlot 2006

A strong nose of raspberry, fynbos with a hint of mint and violets. Very elegant wine with supple firm tannins and an underlying fruit structure giving it a juicy but full finish. Full of cherries. Drinking well now, but will benefit from a year to two bottle maturation.

Serve this wine with red meat dishes such as beef carbonade, goulash and oxtail but best with calfs liver and onions. Happy with all grilled food : seared tuna, roast pork, poultry and pies such as moussaka and shepperd’s pie.
variety : Merlot [ 80% Merlot 10% Cabernet Sauvignon 5% Petit Verdot ]
winemaker : Nick Gebers
wine of origin : Coastal
analysis : alc : 15.2 % vol  rs : 2.9 g/l  pH : 3.78  ta : 5.2 g/l  so2 : 32 mg/l  fso2 : 20 mg/l  
type : Red   wooded
pack : Bottle  closure : Cork  
in the vineyard : Post House Cellars derives its name from the small Post Office which used to serve the local missionary community of Raithby and which is now the winery office and residence. It was consequently a logical step to associate the wine with its postal origin. Situated in the Helderberg area between the towns of Stellenbosch and Somerset West this area is increasingly being recognised as one of the best wine regions in South Africa.

Viticultural Practices
Variety Merlot
Soil Type Gravel - Glenrosa/ Escort
Age of Vines 18 years
Trellising 4 strand hedge
Yield 6.0 tons

in the cellar : Fermentation temperature 30° C - 31° C

Method
The grapes were fermented, using natural yeast’s from the vineyard, in open stainless steel tanks at 28-30° C. The skins were pushed down 4 - 5 times during peak fermentation. Malolactic fermentation took place in the barrel. The wine had minimal handling and use was made of traditional gravity flow. No mechanical pumps were used in the wine making process or the transfer of wine . The wines were racked 4 times over a 24 month period. There was no filtration and the sulphur levels were kept to a minimum.

Wood ageing: 26% new, 25 months in 225 litre barrels
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Post House Merlot 2006
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