Wine Composition
96% Cabernet Sauvignon 4% Cabernet Franc
Winemakers Comments
Generally known for its understated class and elegance,
this Merlot is no exception. Aromas of ripe, red fruit dominate the
nose with subtle hints of cloves; evidence of the wood aging. As
2006 was an excellent vintage, it is no surprise that the palate
provides full, yet fresh flavors with great poise and a lasting
aftertaste. Is most suitably enjoyed with red meat dishes,
particularly lamb, Ostrich and venison but can easily accompany
even lighter styled dishes, such as Turkey and Guinea
Fowl.
Technical
Analysis
Alcohol Percentage
14%
Total Acidity
5.9 g/l
Ph
3.45
Residual Sugar
2.1g/l
Vineyards/Vintage
The 2006 harvest started off with relatively cool conditions, which
continued into mid summer allowing for a slow and even ripening.
This also led to the harvest being delayed by up to 14 days as
compared to 2005. The crop we experienced was on average lower,
however this resulted in increased intensity and flavor
concentration among both red and white varieties with excellent
color and elegant, fine structured wines being
produced.
Cellar Techniques
Each batch of Merlot was fermented in open stainless steel tanks
with gentle and pump-overs performed twice daily to obtain a fine
and balanced tannin structure. After primary alcoholic fermentation
the wines underwent malolactic fermentation inbarrel followed by 16
months ageing in 30% new French oak and the remainder in second
fill French oak barrels to produce supple, rounded tannins. Each
lot of Merlot was then carefully selected and skilfully blended to
create this unique
expression.
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