Vinecrafter Merlot

Viticulture

The run up to vintage was characterised by a good “typical” Cape winter with loads of cold unit accumulation and good rains over days that really did much to replenish the subsoil water tables and flush built up salts after the years of drought. The winter ran a little long and delayed budbreak too. Budbreak was even, if a little late and cool.

Spring remained cool and saw numerous rainfall events that added disease pressure as well as compressing canopy work schedules like shoot thinning, wire lifting and leaf breaking. Cool summer conditions continued into January when vintage began later than usual. Vintage characterised by alternating hot and cool conditions with small rainfall events throughout.

A season where picking decisions and ph management in the winery were important.

Vinification

The grapes were harvested at optimal ripeness. After arriving at the cellar it was destemmed and crushed into stainless steel fermentation tanks where alcoholic fermentation took place. After fermentation is was racked onto a combination of French and American staves/chips and left on the oak for 2-4 months maturation. The wine was then blended, filtered and bottled.

Maturation

Components of the wine were matured for 4 months.

Food Pairing

Serve this wine on its own, with lamb or cold meats.