A rich dark ruby coloured wine invites you to a nose full of intense black cherries, mulberries and mixed spice. These lovely flavours follow through on a supple soft palate.
Terroir: The Merlot vineyard is planted on N-NW; SW-W and N, S facing slopes from 160m - 200m above sea level. These blocks are planted on the following soil types: Swartland, Tukulu, Vilafonte and Glenrosa. These soils vary from medium to heavy textured, with a clay content that varies from 15% - 20%.Vinyeard Age: Merlot 8 - 19 yearsDensity/Block: 3000 - 3500 vines per hectare. Rootstock: Richter 99; Richter 110. Soil Preparation: Mechanical preparation and adjusting of the pH with lime. Date of Ripening: 12/02/2007 - 15/03/2007
Cellar Procedures: Received grapes during the morning. Crushing and de-stemming and the mash are pumped to Marionette fermentation tanks. We did 3 days of cold maceration. Yeast was then added so that fermentation could start. Fermentation temperature was held between 18° - 30° C.
Pump-Overs: Aerated pump-over 4 times per day with moving one times the volume of the tank with every pump-over
Maceration: 15 - 25 days
Press: Bucher Pneumatic press. The first press-wine went with the free-run and the next press-wine was kept aside and treated separately
Malolactic: Malolactic fermentation done in Stainless Steel tanks
Maturation: 18 Months in French oak barrels - 20% new oak
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