Jan Fiskaal Merlot

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Grapes were hand-harvested and after crushing the grapes were fermented for over 7 days in stainless steel tanks with regular pump-overs. The wine was pressed and put back into tank for malolactic fermentation.

A dry and relatively short growing season resulted in optimal preservation of aromatics in the wines. Cool evenings encouraged moisture retention in the soils and gave concentrated colour to the skins. several dry-farmed vineyards in the Agter-Paarl area. The Malmesbury Shale soils have excellent water retention ability and produce concentrated, flavourful grapes with small berries, making for juicy wines with balance and elegance.

The wine was matured in mostly American oak barrels for 12 months. For a softer profile, a small portion is left unoaked. Fined and filtered before bottling.