Crafting the perfect cool-climate Merlot is a balancing act with nature. Finding the perfect ripeness can be a challenge, but the reward for patience is clear in this elegant, full-bodied Merlot.
R160.00 /750ml
| Weight | 1.25 kg |
|---|---|
| Dimensions | 7 × 7 × 26 cm |
| VARIETAL | 100% Merlot |
| APPELLATION | Cape Agulhas |
| VINTAGE | 2020 |
| ACCOLADES | 2018 Vintage Veritas Double Gold |
| COLOUR | Deep red with a bright ruby hue |
| BOUQUET | Dark chocolate mint, ripe sweet dark berries, black olives and prunes |
| TASTE | Clean cherry flavours with a hints of Fynbos and oak spice |
| ALCOHOL | 14.0% |
| TOTAL ACIDITY | 5,3 g/L |
| pH | 3,57 |
| RESIDUAL SUGAR | 3,2 g/L |
| VOLUME | 750 mL |
Wine specs
The vineyard from which the fruit was sourced is situated on a south-facing slope on the lower-lying areas of the farm with a mixture of soil types comprising mainly Estcourt, Dresden and Cartref. Two different Merlot clones have been planted on Richter 110 rootstocks. The vines are trellised on a five-wire hedge system and supplementary irrigation is given by drip irrigation when required.
Two different Merlot clones have been planted on Richter 110 rootstock.
Wine specs
The grapes were harvested at between 23,5 to 25 degree balling. The handpicked and hand-sorted grapes were de-stemmed and crushed into stainless-steel tanks before being fermented over seven days (reaching a peak temperature of 27 ̊C). Extraction was achieved through rack-and-return and pump-overs. Ferments were tasted daily to determine the level of extraction, and pump-overs were adapted accordingly. On completion of fermentation, the wine spent a further three days on the skins for optimal colour and flavour extraction. The free-run juice was then drained off and the skins pressed gently. The wine was transferred to small French oak barrels where it underwent natural malolactic fermentation before being racked back into the barrels and matured for a period of 14 months. After maturation the wine was blended and gently filtered before bottling.
