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The 2004 Merlot is a blend of 15% fruit from the Simonsberg in Stellenbosch and 85% from our vineyards in Cape Agulhas.
Cool ripening conditions in Cape Agulhas produce aromatic Merlot grapes which are gently handled to express the delicate nuances of the varietal. 15% of the blend hails from the Simonsberg in Stellenbosch, adding density and depth to the final wine.
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2006 VINTAGE
Climatic conditions during flowering were excellent and were followed by a good fruit set. Weather conditions during fruit ripening were favourable with warm days and sufficient light intensity. Losses to botrytis were minimal due to the generally drier and less humid 2006 vintage. No irrigation was used.
VITICULTURE
Vertical shoot positioning is used on both farms to attain optimum orientation of leaves for ripening the crop. A substantial green harvest is done in January to reduce crop load and increase the potential of the vine to ripen the crop.
WINEMAKING
On arrival at the winery manually harvested fruit was hand sorted and lightly crushed into tank. Fermentation lasted 6 days with 3 pump-overs per day until optimum tannin and flavour had been achieved. The wine was left to macerate on the skins for 15 days before pressing. Press and free run wine was taken to 40% new French oak for malolactic fermentation and an 18 month ageing. A minimal egg white fining and filtration was done before bottling.
THE WINE
A complex array of fresh red berry fruit is evident on the nose with background hints of plums, berry confit, cedar, tobacco and fresh earth. The palate is full with a delicate tannin structure, tight restraint and long finish.
FOOD PAIRING
This wine is best served at 16° Celsius and will complement rich yet finely flavoured dishes
AGEING POTENTIAL
The 2006 Merlot is drinking well on release and with correct cellaring will continue to improve for up to 6 years from vintage.
ANALYSIS
Alcohol- 15% vol; Residual Sugar-2.0g/l; Total Acidity- 6.2g/l; pH-3.7
PRODUCTION
550 Cases
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