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The Simonsberg with its rich red granite derived soils and warm micro climate is especially suited to the production of wines with depth and intensity yet with a refined elegance. The combination of heat, wind and dry conditions result in grapes with thick skins, and wines with intense colour, high extract and good ageing ability..
2001 VINTAGE
Hot and dry conditions during the ripening season resulted in fruit with intense colour, concentrated fruit and good tannin extract.
VITICULTURE
Vineyards established in 1986 are showing their will for survival in the intensity of flavour in the fruit. Aerial photography was used to select the healthiest sections of the vineyard for vinification. During green harvest bunches were thinned to one bunch per shoot to attain the best ripening of the crop.
WINEMAKING
On arrival at the winery manually harvested fruit was hand sorted and lightly crushed into tank. Fermentation lasted for 6 days with 3 pump-overs per day until optimal tannin and flavour extraction had been obtained. The wine was left to macerate on the skins for 15 days before pressing. Press and free run wine was taken to 60% new French oak for malolactic fermentation and an 18 month ageing. The wine was fined with egg white and a minimal filtration before bottling.
THE WINE
Dense red berry compote and vanilla is evident on the nose with an opulent mouth feel and rustic dry finish.
FOOD PAIRING
This wine is best served at 15° Celsius and will complement richly flavoured dishes such as lamb knuckle and oxtail.
AGEING POTENTIAL
The 2001 Merlot is drinking well on release and with correct cellaring will continue to increase in depth and complexity for up to 7 years from vintage.
ANALYSIS
Alcohol- 15% vol; Residual Sugar-2.0g/l; Total Acidity- 5.6g/l; pH-3.8
PRODUCTION
550 Cases
RECOMMENDATIONS
John Platter Wine Guide- 41/2 star
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