After 20 months of aging, the best Merlot barrels are selected for this wine. The extended skin maceration after fermentation adds to the complexity of the wine and the softening of the tannins. The Journal Merlot captivates a perfumed nose with dark cherries, blackberry and ripe plum flavours. A well-balanced wine, with soft and velvety tannins.
Classic “old-world” dishes such as Fillet Mignon with fresh garden vegetables.
variety : Merlot [ 100% Merlot ]
winemaker : Thys Louw
wine of origin : Durbanville
analysis : alc : 14.52 % vol rs : 3.2 g/l pH : 3.55 ta : 6.3 g/l
type : Red style : Dry body : Full
pack : Bottle size : 750ml closure : Cork
in the vineyard : The vines are rooted in deep red Hutton soils on north-facing slopes, catching the southerly breezes of summer and the frontal winds that punish the Cape from the north in winter. Cool growing conditions on exposed aspects, as well as the practise of dryland farming, sees the fruit develop slowly, drawing maximum variety expression on the vine. The result is tight bunches of small berries, ideal for making wines of structure, elegance and refinement.
in the cellar : The grapes were fermented in for 5-7 days at 24ºC-28ºC. pump overs done every 4 hours, fermented dry on skins. The extended skin maceration after fermentation MLF completed spontaneously in tanks before the wine was racked into 225L French Oak Barrels.
The wine matured for 20 months in first fill 225l French oak barrels.