Technical Specifications
Alcohol 14.0%
Residual Sugar 1.2 g/L
pH 3.59
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 28 February - 11 March 2022
Brix at Harvest 24.1°
Grape Clone 192 and 343
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French
Production Details Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity. Yield: 10 t/ha Yeasts: Alchemy4 / X-Pure Fermentation temp: 24°C - 27 °C Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavour profile. Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal colour, tannin and flavour extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. Wood maturation: 18 months in French oak barrels, 15% new, balance in older barrels.
Tasting Notes
Ripe plum, dark cherry flavours lead on the palate, supported by subtle oak spice. The tannins are fine, well-integrated, giving the wine a smooth, structured finish. Balanced, approachable now, with enough depth to develop further with time
Food Pairing Roasted duck with berry reduction sauce, Grilled Portobello mushrooms
Individual Vintages
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz