Merlot Cabernet Franc

Pairs well with pork, duck, tomato-based dishes, vinegar-based sauces and rich veggies like black beluga lentils.

18 months maturation was done in French oak barrels, 20% new oak.

The grapes were received during the early morning hours. Crushing and de-stemming commenced, and the mash was pumped to separate fermentation tanks. We did 3 days of cold maceration. Yeast was then added so that fermentation could start. Fermentation temperature was held between 28-30°C. Aerated pump-overs were performed 4 times per day with moving the volume of the tank once with every pump-over. Fermentation lasted 10-14 days. A Bucher Pneumatic press was used, and the first press-wine went with the free-run and the hard press-wine was kept aside and treated separately. Malolactic fermentation was done in stainless steel tanks.

Morgenhof is Wine Estate 4 km from the centre of Stellenbosh. Bosting award winning wines and picturesque views if the Simonberg mountain. On the farm we have a selection of activities ranging from wine tasting, quad bike rides up the mountain to restaurants and a cocktail bar. We have wedding and function areas and offer accommodation on the farm.