Grapes are sourced from long-established vineyards on the Wellington/Swartland borders, an area of low rainfall with mainly granite soils. The vines are low-trellised and the grapes are picked mid-March. Bunches are destemmed and placed in open top fermenters. Turbo pigeage is done at first four times daily whilst half of the sugar is fermented, then twice daily to the end of fermentation. Pigeage is a soft delicate way of wetting the cap and aerating the wine with soft and fruity tannins being the wine goal. Malolactic fermentation follows. The wine is then kept on the fine lees up to bottling with just 10% oak contact to assure bright, juicy varietal fruit flavours.
Grown from vines in the Western Cape, this Merlot strikes a balance between red berry fruit and a long chocolatey finish creating a rich, full bodied red with poise and elegance.
This hearty red will match any food with equal depth, try with roasted red meets or a cheeseboard