0.94 ha of Merlot was established in 1988. This block has a south-westerly slope with a north-south vine orientation. The vines are supported by a 5-hedge trellis system, and supplementary irrigation only supplied during the drier summer months. The Indian Ocean is less than 20km away, and gentle afternoon sea breezes drift over the farm to exert a cooling influence against the late afternoon Cape sun.
February – March
A warm dry summer resulted in an earlier vintage with excellent healthy ripe grapes and good colour extraction. Yields were normal with good concentration.
YEAST Saccharomyces cerevisiae (NT 50) FERMENTATION These wines were carefully made with soft pumpovers 3 times per day for 15-20 minutes. 50% of berries kept whole during destemming. The intensity of pumpovers varies from vintage to vintage, in order to obtain the best colour and tannin extraction. Fermentation temperature was between 24-26 degrees, and wine was pressed just before alcoholic fermentation completed MACERATION 48 hours cold soak MALOLACTIC FERMENTATION 100% in tank MATURATION 100% wood contact – 3rd to 6th fill barrels FINING Gelatine
ALC/VOL: 13.5% ACIDITY: (Tartaric) 6.0 g/L pH: 3.57 RESIDUAL SUGAR: 3.9 g/L