This limited volume wine represents a vineyard parcel selection of the very best Cabernet Sauvignon and Merlot planted on rich, deep red Tukulu soils. The Cabernet is planted on the deeper, upper slopes and the Merlot in the lower clay rich, moisture retaining part of the slopes.
The Cabernetwas picked on taste on the 16th, 17th and
18 th of March, destalked and then lightly crushed. In total 10% of the juice was drawn off. The Bordeaux sourced yeast was added immediately and fermentation took place at 28°C. In total the Cabernet was on its skins for twenty days. After pressing, it went immediately to 100% new French oak where it underwent malolactic fermentation. The lees was stirred monthly for the first four months and two monthly, thereafter.
The Merlot Merlot was picked on taste on March 8 th , destalked and then crushed lightly, leaving 30% whole berries. In total 20% of the juice was drawn off and the juice was cold soaked for two days. The Bordeaux sourced yeast was added and fermentation took place at 25°C. In total the Merlot was on its skins for sixteen days. After pressing, the wine went immediately to 100% new French oak where it also underwent malolactic fermentation. The lees was stirred monthly for the first four months.
The two component parts were blended in June 2004,three months after being in wood. The resultant wine is a 85% Cabernet Sauvignon 15% Merlot blend. |
