Merlot

The grapes are allowed to soak (cold maceration) for 4 days until the cooling is turned off and natural fermentation starts. Fermentation typically takes 7-10 days at temperatures of 25-28°C. After alcoholic fermentation the wine is pressed off the skins to avoid extraction of the harsher tannins.

Picking decisions at Almenkerk are made by tasting the grapes daily during the harvest season. With Merlot, we look for phenolic ripeness with full fruit flavours and ripe tannins. An important consideration is to pick our Merlot grapes when they no longer exhibit green, herbacious flavours. Due to our cool climate this optimum ripeness is reached at moderate sugar (alcohol) levels, while retaining a freshness that stems from the natural acidity. Harvest takes place early morning to keep the grape temperature low. All grapes are hand-picked into small lug boxes to prevent compaction. Meticulous sorting is done in the vineyard and again at the cellar. Only the intact, healthy berries go into tank. No sulphites or preservatives are used to allow the natural yeasts that occur in the vineyard to survive the process and ferment the juice. The various clones & vigour-zones are picked & vinified separately to ensure all grapes are picked at its optimum ripeness.

The wine is gently gravity- fed into small French oak barriques (225L) to mature for 18 months. Secondary (malolactic) fermentation took place in barrel.