Flat Roof Manor Merlot 2009

Colour: Dark Ruby.
Bouquet: A combination of raspberry, prunes and spices with delicate undertones of vanilla oak.
Taste: Fruity with berries, dried fruit and spices with slight tannins and a pleasant, lingering aftertaste.

Savour on its own or with red meat, pasta or pizza.

variety : Merlot [ 100% Merlot ]
winery : Flat Roof Manor
winemaker : Estelle Lourens
wine of origin : Stellenbosch
analysis : alc : 14.02 % vol  rs : 3.1 g/l  pH : 3.42  ta : 5.6 g/l  
type : Red  style : Dry  taste : Fruity   wooded
pack : Bottle  closure : Screwcap  

ageing : Ready to drink now, but with further cellaring, the wine will gain in complexity and character.

in the vineyard : Background
The Flat Roof Manor screwcap range derives its name from the 18th century townhouse at the winery, where winemaker Estelle Lourens is based. One of just three two-storied neoclassical houses in this style at the Cape, it is thought to have been designed by the eminent architect Michel Thibault. It was completed in 1788.

The label depicts the detailing of the flat-topped roof and features a cat that, according to local legend, stayed long after the original owners had moved on, to lap up the sun on the parapet.

Vineyard Location
Uitkyk Estate is 600ha in size with 140ha under vines. Cultivars planted on the estate include Chardonnay, Sémillon, Chenin blanc, Viognier, Pinot grigio, Cabernet Sauvignon, Merlot, Shiraz, Pinotage, Sangiovese, Mourvédre, Petit Verdot and Pinot noir.  During the 2009 vintage, 781 tons were harvested at the cellar.

The Merlot grapes for this wine were sourced from a single vineyard situated at 250m above sea level in the acclaimed Stellenbosch region. Trellised on a four-wired system, the vines received supplementary irrigation towards the end of January 2009 and yielded 8 tons per ha.

Viticulturist: Eben Archer

about the harvest: The grapes were harvested by hand at 24.5° - 25.5° Balling in the first week of March.

in the cellar : Fermentation took place in a combination of rotation tanks and open fermenters at 26° C - 28° C using pure yeast cultures, and was completed in 5 - 8 days. After a two week period of maceration on the skins the wine was transferred to stainless steel tanks to complete malolactic fermentation. Thereafter the wine was transferred to 3rd fill barrels to mature for 8 months. Bottling took place in January 2010.

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