Morgenhof Estate 2005

Full ripe flavours of black berries, prune and black cherries entice you on the nose. These intense flavours follow through to a layered and complex palate with added hints of dark chocolate and mixed spice. The tannins are full ripe and supple.


variety : Cabernet Sauvignon [ 56% Cabernet Sauvignon, 29% Merlot, 2% Malbec, 13% Cabernet Franc ]
winemaker : Jacques Cilliers
wine of origin : Simonsberg-Stellenbosch
analysis : alc : 14.45 % vol  rs : 1.9 g/l  pH : 3.66  ta : 6.22 g/l  
type : Red  style : Dry  body : Full   wooded
pack : Bottle  closure : Cork  

AWARDS
2012 Veritas Wine Awards - Bronze Medal
in the vineyard : Service Area
Cabernet Sauvignon: 16.72 ha
Merlot: 9.3 ha
Malbec: 1.93ha
Cabernet Franc: 1.8 ha

Terroir
The Cabernet Sauvignon vineyard is planted on W-NW and W-SW slopes at 180m - 240m above sea-level. The Merlot vineyard is planted on W to SW slopes at 160m - 190m. Malbec is planted on a W slope 155m - 175m.  The Cabernet Franc vineyard is planted on a SW slope at 335m - 350m above sea level. The soil on all these blocks varies from medium to heavy textured, with a moderate structure and shale mother material. The clay content varies from 15% - 25% 

Blend
Cabernet Sauvignon: 56%
Merlot: 29%
Cabernet Franc: 13%
Malbec: 2%

Vineyard(s) Age(s)
Cabernet Sauvignon: 14 -16 years
Merlot: 25 years
Malbec: 10 years
Cabernet Franc: 15 years

Density/Block: 3000 - 3500 vines per hectare

Rootstock
Cabernet Sauvignon: Richter 99; Richter 110
Merlot: Richter 99
Malbec: Richter 110
Cabernet Franc: Richter 99

Soil Preparation: Mechanical preparation and adjusting of the pH with lime.

about the harvest: Harvesting: By hand in picking baskets which get tipped in bins for transport to the cellar.

Date of Ripening
Cabernet Sauvignon: 18/03/2005 – 25/03/2005
Merlot: 01/03/2005
Malbec: 15/03/2005
Cabernet Franc: 14/03/2005

in the cellar : Basic Cellar Procedures
Receiving of grapes during the day. Crushing and de-stemming and the mash is pumped to Marionette fermentation tanks. Yeast was immediately added so that fermentation could start. Fermentation took place at 20° - 30° C.

Pump-Overs
Aerated pump-over 4times per day with aeration moving one times the volume of the tank with every pump-over.

Maceration: 10 - 18 days

Press
Bucher Pneumatic press. The first press-wine went with the free-run and the next press-wine was kept separately and treated with the necessary fining agents.

Malolactic Fermentation: Malo-lactic fermentation done in Stainless Steel tanks

Maturation: 18 Months in French oak barrels

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