Grapes are sourced from long-established vineyards on the Wellington/Swartland borders, an area of low rainfall with mainly decomposed granite soils. The vines are low-trellised and the grapes were picked mid-March. As we look for bright, juicy varietal fruit, the wine is supported by a very gently 10% oak for structure. Bunches are destemmed and placed in open top fermenters. Turbo pigeage is done 4 times daily (whilst up to half of the sugar is fermented), then only twice daily to the end of fermentation. Pigeage is a soft delicate way of wetting the cap and aerating the wine. Soft and fruity tannins is the wine goal. Malo-lactic fermentation follows. The wine is kept on the fine lees up to bottling.
Attractively soft, creamy, chocolatey nose and a palate bathed in dusky spice. Lush, ripe and deep in hue, this is a plump and sensuous Merlot with flavours of hedgerow fruits and a fine, gently leafy finish.
Rich or spicy sausages such as Toulouse or chorizo. Lamb and roasted vegetable pasta are also favourites, all with a tomato based sauce.