Morgenhof Estate Merlot 2009

Name: Morgenhof Estate Merlot 2009
Brand: Morgenhof Estate
SKU: 30956

A rich dark ruby coloured wine lures you to a complex nose full of intense black cherry, mulberry and mixed spice. These enticing flavours follow through onto a supple, lingering palate.

This wine is perfect accompanied to lamb and roast chicken.

variety : Merlot [ 100% Merlot ]

winery : Morgenhof Wine Estate

winemaker : Jacques Cilliers

wine of origin : Simonsberg-Stellenbosch

analysis : alc : 14.02 % vol rs : 3.3 g/l pH : 3.54 ta : 6.3 g/l

type : Red style : Dry body : Full taste : Fruity wooded

pack : Bottle closure : Cork

AWARDS

Veritas Wine Awards 2013 - Silver
Decanter World Wine Awards 2013 - Commended Medal

in the vineyard : Appelation: Simonsberg-Stellenbosch

Service Area: Merlot 9.5 hectares

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 nl: Swartland, Tukulu, Vilafonte and Glenrosa. These soils varies from medium to heavy textured, with a clay content that varies from 15 - 20%

Blend: Merlot100% Vineyard Age: Merlot 8 - 19 years

Density Block: 3000-3500 vines per hectare

Rootstock: Richter 99; Richter 110

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: Merlot 13/02/2007 - 15/03/2007

in the cellar : Basic Cellar Procedure: 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: Malo-lactic fermentation done in Stainless Steel tanks

Maturation: 18 Months in French oak barrels - 20% new oak

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