NOT AVAILABLE FOR TASTING AT CELLAR DOOR
Color: Dark purple hues with violet
Nose: Initial plummy/cinnamon and spice aromas with underlying raspberry and toasty wood. Well integrated and relatively complex
Palate: Sweet fullness raspberry /cherry palate. Flavors are well extracted with supple tannins providing backbone and length.
In The Vineyard
Total Hectares: 16
Clones: MO181 & MO192 B
Rootstock: Richter 99 & 110
Trellising: 5 Wire- extended Perold -moveable foliage wires.
Soil: Hutton & Oakleaf
Elevation: 180-240m above sea level on south facing slopes.
Age of vines: years
In The Cellar
All fruit is handpicked into baskets, after which grapes were crushed and de-stemmed, allowing 25% whole berries to pass through. SOÂ² was added during crushing. The Merlot was pumped into open fermenters where a warm soak took place for three days, before inoculation The wine was pumped over 4 times in 24 hours and occasionally â€œracked and returnedâ€ with aeration to aid in colour extraction and stabilisation. Fermentation lasted 6 days and temperatures peaked at 30ÂºC. Post-fermentation maceration lasted 10 days after which the skins were pressed and underwent Malolactic Fermentation in the tank.