Merlot

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In the vineyards, canopy management practised to ensure colour concentration. The grapes were harvested at optimum ripeness. fermentation in open and closed fermenters. Punch downs and pump-overs every 3-4 hours controlled at 25°C to 28°C. MLF completed spontaneously in tanks before the wine was racked into 225L French oak barrels.

The vines are rooted in deep red Hutton soils on north-facing slopes, catching the southerly breezes of summer and the frontal winds that punish the Cape from the north in winter. Cool growing conditions on exposed aspects, as well as the practise of dryland farming, sees the fruit develop slowly, drawing maximum variety expression on the vine. The result is tight bunches of small berries, ideal for making wine of structure, elegance and refinement.

12-16 months oak maturation in 30% new 225L French oak barrels.