The Widow Maker

Serve with marinated lamb or Bobotie.

Produced from the Welgevallen dry land vineyard planted in 1994. The grapes are harvested in 3 separate passes according to varying ripening levels.

40% of the barrels are first fill and comprise light toasting oak, while 60% constitute 2nd fill and smaller percentage of 3rd fill. Due to the concentration, the wine is matured for 18 months. On 15 months maturation, the wine was racked for the first time and a decision made to mature for a further 3 months.

Grapes are cold stored overnight at 5°C prior to crush. All grapes are bunch sorted and berry sorted. Berries are not crushed but rather torn using our new cyclone skin perforator. 25% of the incoming grapes are layered into the fermentation vessels as whole bunches. No cold soaking takes place as it is our belief that this practice actually destabilizes colour in the long term. The must is inoculated the following day with an organic yeast with extractive properties. No enzymes or acidulants are used throughout the process. The must is punched down and pumped over during fermenta- tion. This takes place according to a rotation cycle (every 4 hours for the first 2/3 of fermentation after which the tempo of pump-overs slows down to three times a day.) Fermentation is brief and lasts only 4 days. Once primary fermentation is complete, the still fermenting wine is drained. Only the “hearts” of the pressing fraction was added back to the free – run fraction. Malolactic fermentation takes place in tank and once complete the wine will rest on its lees for 2 months during which no Sulphur is added. During July, the wines were racked and given their first Sulphur dose before being transferred to barrel for maturation.

Môreson holds the most special place in my heart. I along with my three siblings grew up here. The four of us spent years playing farmer on our plastic tractors some of us clearly more genetically suited to this role than others. We lived by a few simple rules: if it was high it was meant to be climbed; if it was a fruit or looked vaguely edible it was meant to be eaten; and if there was even a ray of sunlight we’d still be out exploring every part of Môreson. The four of us have long outgrown the plastic tractors. I’ve graduated to real-life farming equipment. My brothers – Blake and Dane – have replaced man-made tractor noises with our global wine sales. And my sister Charley (our resident free spirit) has (for now) managed to elude the family business. When the four of us get together on the farm (which doesn’t happen as often as we wish it did) we’re reminded of just why we love Môreson so much. It is a place children spend hours splashing around the water features and exploring just like we did so many years ago. It is a farm where families’ lounge over long lazy lunches. It is a winery where wines are patiently and lovingly crafted from vines that have grown for years. It is our home and we feel privileged to be able to share it with you.