Pella Verlatenkloof Merlot

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Harvested periodically to ensure fermentation occurs on skins with a ripe tannin structure. Cold soak for ten days at 8’C and fermented up to a maximum of 25’C. Manual punch downs are carried out on a daily basis until fermented dry. Manual Basket press is used.

Hand-harvested, sorted and de-stemmed. Old dry land bush vines, in a once forgotten little valley, now revived, offering highly concentrated fruit; The name ‘Verlatenkloof’, meaning ‘desolate pass/valley’ in Afrikaans. North-facing slope. Yielding less than 3 tons per hectare.

Aged for 12 months in predominately French oak barrels.