Merlot

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

The season presented a cold winter with good rainfall that ensured a terrific growing and ripening period during spring and summer. Due to a few small heat spikes and rain showers in January, the vines were exposed to stop-and-start conditions. This complicated determining the accurate stage of ripeness which required viticultural expertise, experience and patience. The 2020 crop size was average. The Merlot vineyards are planted on Hutton Oak Leaf soils at 200 metres above sea level on the slopes of the Tygerberg 7 kilometres from, and in sight of, the Atlantic Ocean. The age of the vines ranges from 15 to 18 years and an estimated 2,300 vines yield a crop of 7 to 8 tons per hectare per vintage.

After fermentation the wine was pressed, racked and matured in 15% new oak, 40% second fill, 25% third fill, and 20% fourth fill French oak barrels..