Technical Specifications
Alcohol 15.05%
Residual Sugar 1.7 g/L
pH 3.75
Total Acidity 5.2 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 4th – 10th March
Brix at Harvest 25.0°
Grape Clone 192 and 348A
Vine Age Planted 1988 and 2000
Fermentation Vessels Stainless Steel
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details Vintage: Moderate to warm vintage. Yield: Approximately 10.9 t/ha Yeasts: Natural occurring yeasts Fermentation temp: 27 °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: 18 months in French oak barrels, 40% new, balance in older barrels.
Tasting Notes
Ripe berry, plum fruit, with hints of tomato bush, herbs. Soft, integrated tannins make this a wonderfully balanced wine
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