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.
Grapes are put in cold room at 5â—¦C overnight. After destalking, the whole berries ferment on the skins for about 2 weeks. After removing of skins, malolactic fermentation followed in barrels.
Handpicked February 2008, early in the morning at low temperatures.
The Merlot vineyard. 1.3 Hectare planted in 2003.
Alcohol: 14 %
Residual sugar: 1.8g/l
Total acid: 5.3g/l