Morgenhof Estate Merlot / Cabernet Franc 2008
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Morgenhof Estate Merlot / Cabernet Franc 2008

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  Morgenhof Wine Estate
Phone +27.218895510
Fax +27.218895266
eMail info@morgenhof.com
URL www.morgenhof.com
Address P.O. Box 365
Klapmuts Road (R44)
Stellenbosch
7599
South Africa

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our wines » Morgenhof Estate Merlot / Cabernet Franc 2008

R 90 per bottle
R 540 per 6 bottle casedelivered to your door in ZA 		Buy

technical analysis
Winemaker :  Jacques Cilliers
Main Variety :  Merlot
Alcohol :  14.19  %vol
pH :  3.65
RS :  1.8 g/l
Total Acid :  5.9 g/l
Extract :  33.2
Appellation :  Simonsberg-Stellenbsoch
characteristics
Type :  Red

 
tasting notes
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.
 
ageing potential
Cellaring Potential: This wine is drinking beautifully now but can mature up to 6 years from vintage.
 
blend information
60% Merlot; 40% Cabernet Franc
 
food suggestions
Ideal with baby beef, lamb shank or traditional Sunday Roast.
 
in the vineyard
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.
 
about the harvest
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
 
in the cellar
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  
 
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