Hartenberg Estate : Merlot 2002

The Eleanor Chardonnay 2004 The Eleanor Chardonnay 2005 (current) The Stork Shiraz 2003 The Stork Shiraz 2004 (current) The Mackenzie 2003 The Mackenzie 2004 (current)

Cabernet Sauvignon/Shiraz 2002 Cabernet Sauvignon/Shiraz 2003 Cabernet Sauvignon/Shiraz 2004 (current) Cabernet Sauvignon 2000 Cabernet Sauvignon 2001 Cabernet Sauvignon 2004 (current) Merlot 2001 Merlot 2002 Merlot 2003 (current) Pinotage 2002 Pinotage 2003 Pinotage 2004 (current) Shiraz 2001 Shiraz 2002 Shiraz 2003 Shiraz 2004 (current)

Zinfandel Natural Sweet 2002

Merlot 2002

WINEMAKING

Green harvesting, vineyard selection and post-winemaking selection ensured that this wine represents the very best of the vintage.

Hand – picked and 100 % de-stemmed. The grapes were cold soaked for 44 hours. The juice was inoculated with a French sourced yeast. The must was fermented between 24 and 26 Celsius and pumped over 4 times daily. An extended maceration for sixteen days was followed by a fractional pressing. (Free run and press juice was blended at a later stage). After settling half the wine went to 100% new French oak for malo.

CULTIVAR	100% Merlot
NUMBER OF CLONES	4
VINEYARD	3 blocks totalling 5.5 hectares
AGE OF VINES	12 years
PLANTING DENSITY	3300 vines per hectare
SOIL TYPE	Deep-red Hutton
AVERAGE SUGAR AT HARVEST	25.3 degrees balling
HARVEST DATE	26 February to 20 March (2001: Between 6 th and 20 th March)
BARREL AGEING	50% New French Oak; 50% 2 nd Fill French Oak
TIME IN WOOD	15 Months
BOTTLING DATE	23 October 2003
TOTAL PRODUCED	13195 bottles
ANALYSIS	Alcohol - 13.63 % Residual Sugar - 1.9 gr/li Total Acid - 6.2 gr/li pH - 3.45