Merlot

Handpicked fruit was destalked, crushed and fermented in stainless steel tanks. The ‘aerated pump- over’ method was used to gently pump the fermenting juice over the skin cap four times a day for one- hour periods at a time, ensuring soft tannins.

The 2018 vintage was affected by the worst drought conditions ever experienced in the Western Cape. Meticulous irrigation management supplied the precise quantity of water at the correct times to the vines. During such dry conditions, diseases are restricted, resulting in the 2018 crop being entirely disease-free. Furthermore, it resulted in our winemaking team having to preserve the grapes’ aromatic potential through careful viticultural practices such as limited thinning, managing nitrogen nourishment, allowing adequate plant vigour, appropriate water supply and careful selection of harvest dates.

After fermentation the wine was pressed, racked and matured in 1/3 new French Oak, 1/3 in second fill French Oak and 1/3 in third fill French Oak for 13 months.