R 90 per bottle
R 540 per 6 bottle casedelivered to your door in ZA
A rich dark ruby coloured wine lures you to a complex nose full of intense black cherry, mulberry and mixed spice. These enticing flavours follow through on a supple soft palate.
Cellaring Potential: This wine is drinking beautifully now but can mature up to 6 years from vintage.
60% Merlot; 40% Cabernet Franc
Ideal with baby beef, lamb shank or traditional Sunday Roast.
Service Area: Merlot: 9.5 ha Cabernet Franc: 4.3 ha Terroir: The Merlot vineyard is planted on N-NW; SW-W and N, S facing slopes from 160m-200m above sea-level. These blocks are planted on the following soil types nl: Swartland, Tukulu, Vilafonte and Glenrosa. These soils varies from medium to heavy textured, with a clay content that varies from 15-20%. The Cabernet franc is planted on a S, SW slope Tukulu soil. Vineyard Age:Merlot: 8 - 19 years Cabernet franc: 8 years Density/Block: 3000-3500 vines per hectare Rootsock: Richter 99; Richter 110 Soil Preparation: Mechanical preparation and adjusting of the pH with lime.
Grapes were harvested by hand in picking baskets which get tipped in bins for transport to the cellar.
Date of Ripening: Merlot: 13/02/2008 - 18/03/2008
Basic Cellar Procedure: Received grapes during the morning. Crushing and de-stemming and the mash are pumped to Marionette fermentation tanks. We did 3 days of cold maceration. Yeast was then added so that fermentation could start. Fermentation temperature was held between 18° - 30° C. Pump-Overs: Aerated pump-over 4 times per day with moving one times the volume of the tank with every pump-over Maceration: 15 - 25 days Press: Bucher Pneumatic press. The first press-wine went with the free-run and the next press-wine was kept aside and treated separately Malolactic Fermentation: Malo-lactic fermentation done in Stainless Steel tanks Maturation: 18 Months in French oak barrels, 20% new oak
Cellar Door Price 65