MERLOT

Merlot is one of the more difficult grapes to grow successfully as the variety
often displays green flavors and tannins. To minimize this, we follow very strict
canopy management practices where we sucker (water shoot removal) twice,
leaf pluck where necessary, and most importantly bunch thin. This ensures
an adequately "open" canopy, so that most berries get sunlight exposure.
This brings out the blackcurrant and red fruit characters of Merlot and
avoids green tannins.
Grapes are harvested by hand for greater quality control. The wines are
immediately destemmed but not crushed. Fermentation takes place in
stainless steel tanks for a period of 7 days at a temperature of between 28
and 32° Celsius. Aerated racking was done twice daily to ensure a clean
ferment and soft tannins. The grapes are gently pressed in a bladder press,
after which malo-lactic fermentation is completed in the tank.
Aging
45% of the total wine was aged in a mixture of French and American oak for a
period of 6 months, whilst the remaining wine was aged in stainless steel tanks.
Vintage Conditions
2019 was back to normal after three consecutive drought vintages. The spring
was marked by a very unusual early heat wave followed by intense cold
resulting in frost damage and a reduced crop. The rest of the summer was
dry and windy. The grapes were very healthy and the wines show great
concentration and varietal character.
Blend Merlot 100%
Analysis Alcohol: 14.5%
Acidity: 5.4 g/l
pH: 3.5
Residual Sugar: 2.3 g/