Description
Cultivar: 100% Merlot
Wood: 100% French oak for 18 months. One third first fill, one third second fill, one third third fill.
Maturation potential: 5-7 years
The fruit was picked early March 2018 and the wine was made from a single vineyard on the farm.
Wines was pruned in October the previous year to a two-bud spur after which normal green leaf practices took place. All viticulture processes of Organic winemaking and vineyard practices was followed. The farm was already in the process of organic conversion. Supplementary water was just given in hot summer months.
Age of vines: 23 years
Rootstock: Richter 99
Slope: North, North West
Row direction: East West
Healthy handpicked grapes arrived at the cellar at 10 degrees Celsius on the morning of 8 March. After destemming the berries wash crushed into open stainless-steel tanks and was cool down further and was cold soaked for 2 days before it was inoculated with French yeast. The grapes were punched down 3 times a day until fermented dry. Then the skins were removed from the wine and received a light pressing in a basket press and then transferred to stainless steel tanks for settling and transferred again to oak barrels.
Alcohol: 14,5 vol%
pH: 3,63
Total Acidity: 5,7 g/l
Residual Sugar: 2,6 g/l
A deep red colour with a tint of brown on the edges. Aromas of dried fruit, ripe cherries and mulberry. Dense and structured with chocolate-based notes. Firm fruit tannin is beautifully balanced by well integrated soft oak flavour which gives structure and length.
This Merlot compliments food dishes like duck, red meat pork pastas and salads. Also pairs well with fish. Serving temperature 16-18 degrees Celsius.
Gilbert & Gillard: Gold
International Wine Challenge: Commented
London Wine Competition: Silver
Michelangelo International Wine & Spirits Awards: Gold
Cultivar
Cultivar: 100% Merlot
Wood: 100% French oak for 18 months. One third first fill, one third second fill, one third third fill.
Maturation potential: 5-7 years
Harvest
The fruit was picked early March 2018 and the wine was made from a single vineyard on the farm.
Vineyard
Wines was pruned in October the previous year to a two-bud spur after which normal green leaf practices took place. All viticulture processes of Organic winemaking and vineyard practices was followed. The farm was already in the process of organic conversion. Supplementary water was just given in hot summer months.
Age of vines: 23 years
Rootstock: Richter 99
Slope: North, North West
Row direction: East West
Cellar
Healthy handpicked grapes arrived at the cellar at 10 degrees Celsius on the morning of 8 March. After destemming the berries wash crushed into open stainless-steel tanks and was cool down further and was cold soaked for 2 days before it was inoculated with French yeast. The grapes were punched down 3 times a day until fermented dry. Then the skins were removed from the wine and received a light pressing in a basket press and then transferred to stainless steel tanks for settling and transferred again to oak barrels.
Analysis
Alcohol: 14,5 vol%
pH: 3,63
Total Acidity: 5,7 g/l
Residual Sugar: 2,6 g/l
Tasing Note
A deep red colour with a tint of brown on the edges. Aromas of dried fruit, ripe cherries and mulberry. Dense and structured with chocolate-based notes. Firm fruit tannin is beautifully balanced by well integrated soft oak flavour which gives structure and length.
Food Pairing
This Merlot compliments food dishes like duck, red meat pork pastas and salads. Also pairs well with fish. Serving temperature 16-18 degrees Celsius.
Food Pairing
Gilbert & Gillard: Gold
International Wine Challenge: Commented
London Wine Competition: Silver
Michelangelo International Wine & Spirits Awards: Gold
