Merlot 2015
Winemaking: The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new and 60% second and third fill French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Vintage: Sufficient winter rainfall, stable winds during the growing season and cooler temperatures during ripening allowed for the production of one of SA’s most highly acclaimed vintages to date. Slower ripening and smaller berry size lead to increased phenolic ripeness at picking and accordingly concentrated round, complex wines with beautiful colour and elegant tannins with great ageing potential.
Winemaker’s comments: The small grape berries from this vintage allowed for production of a concentrated, silky structured Merlot - dark red in colour with tasty tannins. Black and blue fruits, liquorice with some hints of savouriness can be found on the nose and palate. The palate is round with a long, savoury finish. Tasty tannins at the end of palate promise for great ageing potential.
Food Pairing: We recommend our Merlot alongside a medium rare steak, or marinated lamb and wild herbs.
Analysis: Alc 14.5% | Residual Sugar 3.3 g/l | Acidity 5.7 g/l | Ph 3.66
Winemaking: The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new and 60% second and third fill French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Vintage: Sufficient winter rainfall, stable winds during the growing season and cooler temperatures during ripening allowed for the production of one of SA’s most highly acclaimed vintages to date. Slower ripening and smaller berry size lead to increased phenolic ripeness at picking and accordingly concentrated round, complex wines with beautiful colour and elegant tannins with great ageing potential.
Winemaker’s comments: The small grape berries from this vintage allowed for production of a concentrated, silky structured Merlot - dark red in colour with tasty tannins. Black and blue fruits, liquorice with some hints of savouriness can be found on the nose and palate. The palate is round with a long, savoury finish. Tasty tannins at the end of palate promise for great ageing potential.
Food Pairing: We recommend our Merlot alongside a medium rare steak, or marinated lamb and wild herbs.
Analysis: Alc 14.5% | Residual Sugar 3.3 g/l | Acidity 5.7 g/l | Ph 3.66
Winemaking: The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new and 60% second and third fill French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Vintage: Sufficient winter rainfall, stable winds during the growing season and cooler temperatures during ripening allowed for the production of one of SA’s most highly acclaimed vintages to date. Slower ripening and smaller berry size lead to increased phenolic ripeness at picking and accordingly concentrated round, complex wines with beautiful colour and elegant tannins with great ageing potential.
Winemaker’s comments: The small grape berries from this vintage allowed for production of a concentrated, silky structured Merlot - dark red in colour with tasty tannins. Black and blue fruits, liquorice with some hints of savouriness can be found on the nose and palate. The palate is round with a long, savoury finish. Tasty tannins at the end of palate promise for great ageing potential.
Food Pairing: We recommend our Merlot alongside a medium rare steak, or marinated lamb and wild herbs.
Analysis: Alc 14.5% | Residual Sugar 3.3 g/l | Acidity 5.7 g/l | Ph 3.66