A full bodied wine, deep cassis in colour and expresses aromas of rich dark fruit, black forest cake and distinctive cherry flavours on a lengthy finish. Light to flavoured meat dishes. Grilled food. including Tuna, Beef , Ostrich and Venison.
CELLAR TREATMENT:
Grapes are put in cold room at 5◦C overnight. After destalking, the whole berries ferment on the skins for about 2 weeks. After removing of skins, malolactic fermentation followed in barrels.
HARVEST DETAILS:
Handpicked February 2008, early in the morning at low temperatures.
VINEYARD:
The Merlot vineyard. 1.3 Hectare planted in 2003.
ANALYSIS:
Alcohol: 14 %
Residual sugar: 1.8g/l
Ph: 3.67
Total acid: 5.3g/l
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