Durbanville Hills Merlot 2009

Colour: Light ruby
Bouquet: The wine holds a black current character with hints of ginger, cream and violets on the nose.
Taste: Medium-bodied and fruity with a soft and elegant palate laced with ripe fruit and creamy toffee.

An ideal partner to fresh grilled tuna, robust oxtail, pork loin, moussaka and a range of hard cows cheeses.

variety : Merlot [ 100% Merlot ]
winemaker : Martin Moore & Wilhelm Coetzee
wine of origin : Durbanville
analysis : alc : 13.48 % vol  rs : 2.8 g/l  pH : 3.45  ta : 6 g/l  
type : Red  style : Dry  body : Medium  taste : Fruity   wooded
pack : Bottle  closure : Cork  

in the vineyard : Nine leading vineyard owners in the Durbanville district joined forces with Distell to create Durbanville Hills with the aim of promoting the regional individuality of this prime winegrowing area. The striking Durbanville Hills cellar sits proudly atop a series of rolling hills with magnificent views of Table Mountain and Table Bay - the very geography that lies at the heart of what makes the wines so unique. The Durbanville ward is officially considered one of the Cape's two coolest wine regions, thanks to the sea breezes that drift inland from False Bay and Table Bay and the late afternoon mists that bathe the slopes. These conditions are ideal for the slow ripening of the grapes, allowing them to develop their full flavoured and intense character. Grapes are sourced only from the shareholder growers, all of whom farm within the limited appellation of Durbanville. Meticulous crop control applied to these vineyards further limits yields and promotes concentration of varietal flavour, encouraging a process of natural selection. Cellarmaster Martin Moore uses highly advanced cellar technology to ensure optimal extraction of colour and flavour.

The vineyards (vineyard consultant: Drikus Heyns)
The grapes were selected from vineyards on the valley floor where vines are less prone to water-stress as the soils are generally deeper with better water retention than higher up on the hills. The constant presence of wind ensures that the canopies stay fairly small, a phenomenon that we link to better fruit and structure in the wines. We have learned that overlapping bunches tend to colour poorly and great care was taken to ensure even fruit positioning.

about the harvest: The grapes were hand harvested between 24° and 25° B from middle February to the middle of March and vinified separately.

in the cellar : After 24 hours of cold soaking, the must was fermented on the skins between 26°C and 28°C in closed, specially designed auto fermenters until dry. During this period the maximum fruit, colour and tannin extraction from the skins was made possible through very soft, continuous timer-regulated pump-over cycles. After the wine was separated from the skins controlled malolactic took place in stainless steel tanks. The wine was matured for 12 months in 300 liter French oak barrels, using a combination of new-, second -and third-fill barrels.

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