- Tasting notes
A charming nose with hints of vanilla and coffee intert wined with floral aromas and lush plummy fruit. The palate is rich and deep with silky tannins and spicy oak tints and leading a long, smooth aftertaste. Ready to be drunk, this Merlot will continue to improve for several years.
Cellaring potential: 6 – 8 years.
- Food Combination
Roast lamb with rosemary, garlic and peppers; beef stroganoff with a puff pastry topping; venison casserole and mature cheeses.
Serve cool: 16° C.
- Grape Variety Merlot from 20 year-old vertical espalier-trained vines planted at a density of 5.000 vines per hectare.
A sunny hillside location ideal for producing muscular Merlot. Soils consist of eroded quartziferous porphyry which are extremely dry, retain heat but only permit allow low yieldings.
- Yielding 45 hl/ha
- Wine Making
Fermentation with the skins in stainless-steel tanks with the temperature controlled at 28-30° C. The skins are constantly pushed down gently into the embryonic wine to extract the maximum colour, flavour and ripe tannins. The wine refines in small oak barrels for 12 months. After bottling the wine goes through a bottle aging 12 months before releasing.
- Analytical Data Alcohol: 14% Vol
Total acidity: 4,7 g/l
Sugar-free dry extract: 27,6 g/l
Residual sugar: 1,8 g/l