Technical Specifications
Alcohol 15.1%
Residual Sugar 1.8 g/L
pH 3.43
Total Acidity 5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Merlot
Merlot100%
Region Stellenbosch
Soil Hutton – decomposed granite
Harvest Dates 8th – 17th March
Brix at Harvest 25.3°
Grape Clone 192
Vine Age Planted 1988
Fermentation Vessels Stainless Steel
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Production Details Vintage: Moderate to warm vintage, good even ripeness of fruit Yield: Approximately 7 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 28 °C Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for two days before pressing and then racked to barrel for malo-lactic fermentation. Wood maturation: 20 months in French oak barrels, 30% new, balance in older barrels.
Tasting Notes
Juicy, up-front fruity flavours are backed up with surprisingly firm tannins, it appears gentle, but packs a punch
Food Pairing Mushroom risotto, rich pastas and grilled meats
▸ Sources (1)
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz