Merlot grapes are sourced from long standing vineyards on the Swartland/Wellington borders and also the Breede River Valley. Low rainfall, warm weather, mainly decomposed granite soils and low trellised vines all adds really interesting complexity to the final wine. Grapes are picked in mid-March, destemmed and placed in open top fermenters. Pigeage is carried out four times daily (whilst up to half of the sugar is fermented), then only twice daily to the end of fermentation - this is a soft delicate way of wetting the cap and aerating the wine. Malolactic fermentation follows before the wine is left on its lees to extract extra depth and soft tannins. A touch of elegance is achieved by using a modest amount (10%) of oak.
A bright and juicy Merlot with an attractively ripe, creamy nose. A rounded spicy palate with generous plum and hedgerow fruit flavours leading to a fresh, gently leafy finish.
Grilled lamb, pasta with a tomato-based sauce, chorizo and butterbean stew, spicy sausages and mash.