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: Ageing potential of 5-7 years
The fruit was picked early March 2017 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: 19 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: 3,7
Total Acidity: 5,93 g/l
Residual Sugar: 2,2 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. Serving temperature 16-18 degrees Celsius.
Japan Wine Challenge: Silver
London Wine Competition: Gold
London Wine Competition: Best in Show
Concours Mondial Bruxelles: Silver
International Wine Challenge: Bronze
Gilbert & Gillard: 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: Ageing potential of 5-7 years
Harvest
The fruit was picked early March 2017 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: 19 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: 3,7
Total Acidity: 5,93 g/l
Residual Sugar: 2,2 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. Serving temperature 16-18 degrees Celsius.
Awards
Japan Wine Challenge: Silver
London Wine Competition: Gold
London Wine Competition: Best in Show
Concours Mondial Bruxelles: Silver
International Wine Challenge: Bronze
Gilbert & Gillard: Gold
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
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 grapes were picked early March 2020 from a single vineyard on the farm.
Clone MO192. Block B is dominantly Oakleaf soils. Oakleafs are younger, deeper soils with high potential, commonly found close to flood plains, next to riverbeds or in pockets on foothills.
The vines were pruned to a two-bud spur. Green leaf vineyard practices, like suckering, were applied during the growing season, creating the best light exposure and shading position for the bunches and to stimulate optimal growth in the needed canopy.
Due to the dry season, all low-quality bunches were removed from the vine at a very early stage of ripening to maximise the potential of the remaining crop.
Age of vines: 19 years
Rootstock: Richter 99
Slope: North, North West
Row direction: East West
After destemming the berries were transferred into open stainless-steel tanks, cooled down and cold soaked for 2 days. Specially selected French yeast was used for fermentation and the grapes were punched down 3 times per day, till fermented dry. After fermentation the skins were pressed with a basket press and all the juice was transferred to stainless-steel tanks to settle and eventually to oak barrels for maturation.
Alcohol: 13,96 vol%
pH: 3,73
Total Acidity: 5,7 g/l
Residual Sugar: 3,4 g/l
The wine has dark to medium red colour with a tint of orange on the edge. The bouquet shows integrated flavours of oak, spice and ripe raspberries. The palate has good structure, well supported by good oak with soft tannins and tones of raspberries and chocolate.
This wine, being medium bodied and fleshy with soft tannins, is well suited for a range of good cheeses (preferable cow milk cheese), everyday traditional dishes (but not too spicy or hot) or any Mediterranean dish. Serving temperature 16-18 degrees Celsius.
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 grapes were picked early March 2020 from a single vineyard on the farm.
Vineyard
Clone MO192. Block B is dominantly Oakleaf soils. Oakleafs are younger, deeper soils with high potential, commonly found close to flood plains, next to riverbeds or in pockets on foothills.
The vines were pruned to a two-bud spur. Green leaf vineyard practices, like suckering, were applied during the growing season, creating the best light exposure and shading position for the bunches and to stimulate optimal growth in the needed canopy.
Due to the dry season, all low-quality bunches were removed from the vine at a very early stage of ripening to maximise the potential of the remaining crop.
Age of vines: 19 years
Rootstock: Richter 99
Slope: North, North West
Row direction: East West
Cellar
After destemming the berries were transferred into open stainless-steel tanks, cooled down and cold soaked for 2 days. Specially selected French yeast was used for fermentation and the grapes were punched down 3 times per day, till fermented dry. After fermentation the skins were pressed with a basket press and all the juice was transferred to stainless-steel tanks to settle and eventually to oak barrels for maturation.
Analysis
Alcohol: 13,96 vol%
pH: 3,73
Total Acidity: 5,7 g/l
Residual Sugar: 3,4 g/l
Tasing Note
The wine has dark to medium red colour with a tint of orange on the edge. The bouquet shows integrated flavours of oak, spice and ripe raspberries. The palate has good structure, well supported by good oak with soft tannins and tones of raspberries and chocolate.
Food Pairing
This wine, being medium bodied and fleshy with soft tannins, is well suited for a range of good cheeses (preferable cow milk cheese), everyday traditional dishes (but not too spicy or hot) or any Mediterranean dish. Serving temperature 16-18 degrees Celsius.
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 grapes were picked early March 2021 from a single vineyard on the farm.
The vines were pruned to a two-bud spur. Green leaf vineyard practices, like suckering, were applied during the growing season, creating the best light exposure and shading position for the bunches and to stimulate optimal growth in the needed canopy.
Due to the dry season, all low-quality bunches were removed from the vine at a very early stage of ripening to maximize the potential of the remaining crop.
Age of vines: 20 years
Rootstock: Richter 99
Slope: North, North West
Row direction: East West
After destemming the berries were transferred into open stainless-steel tanks, cooled down and cold soaked for 2 days. Specially selected French yeast was used for fermentation and the grapes were punched down 3 times per day, till fermented dry. After fermentation the skins were pressed with a basket press and all the juice was transferred to stainless-steel tanks to settle and eventually to oak barrels for maturation.
Alcohol: 14,72 vol%
pH: 3,70
Total Acidity: 5,7 g/l
Residual Sugar: 3,9 g/l
The wine has a deep red colour. The bouquet shows integrated flavours of oak, spice and ripe blueberries. The palate is dense in structure, well supported by good oak with soft tannins and tones of blackberry and chocolate.
This wine, being full bodied and fleshy with soft tannins, is well suited for a range of good cheeses (preferable cow milk cheese), everyday traditional dishes (but not too spicy or hot) or any Mediterranean dish. Serving temperature 16-18 degrees Celsius.
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 grapes were picked early March 2021 from a single vineyard on the farm
Vineyard
The vines were pruned to a two-bud spur. Green leaf vineyard practices, like suckering, were applied during the growing season, creating the best light exposure and shading position for the bunches and to stimulate optimal growth in the needed canopy.
Due to the dry season, all low-quality bunches were removed from the vine at a very early stage of ripening to maximize the potential of the remaining crop.
Age of vines: 20 years
Rootstock: Richter 99
Slope: North, North West
Row direction: East West
Cellar
After destemming the berries were transferred into open stainless-steel tanks, cooled down and cold soaked for 2 days. Specially selected French yeast was used for fermentation and the grapes were punched down 3 times per day, till fermented dry. After fermentation the skins were pressed with a basket press and all the juice was transferred to stainless-steel tanks to settle and eventually to oak barrels for maturation.
Analysis
Alcohol: 14,72 vol%
pH: 3,70
Total Acidity: 5,7 g/l
Residual Sugar: 3,9 g/l
Tasing Note
The wine has a deep red colour. The bouquet shows integrated flavours of oak, spice and ripe blueberries. The palate is dense in structure, well supported by good oak with soft tannins and tones of blackberry and chocolate.
Food Pairing
This wine, being full bodied and fleshy with soft tannins, is well suited for a range of good cheeses (preferable cow milk cheese), everyday traditional dishes (but not too spicy or hot) or any Mediterranean dish. Serving temperature 16-18 degrees Celsius.
Cultivar: 100% Merlot
Wood: 100% French oak for 18 months. One third first fill, one third second fill, one third third fill.
Maturation potential: Ageing potential of 5-7 years
The fruit was picked early March 2022 and the wine was made from a single vineyard on the farm
Clone MO192. Block B is predominantly Oakleaf soils. Oakleafs are younger, deeper soils with high potential, commonly found close to flood plains, next to riverbeds or in pockets on foothills. The vines were pruned to a two-bud spur. Green leaf vineyard practices, like suckering, were applied during the growing season, creating the best light exposure and shading position for the bunches and to stimulate optimal growth in the needed canopy. Due to the dry season, all low-quality bunches were removed from the vine at a very early stage of ripening to maximise the potential of the remaining crop.
Age of vines: 20 years
Rootstock: Richter 99
Slope: North, North West
Row direction: East West
The grapes were handpicked in the first week of March 2022. After destemming the berries were transferred into open stainless-steel tanks, cooled down and cold soaked for 2 days. Specially selected French yeast was used for fermentation and the grapes were punched down 3 times per day, till fermented dry. After fermentation the skins were pressed with a basket press and all the juice was transferred to stainless-steel tanks to settle and eventually to oak barrels for maturation.
Alcohol: 13 vol%
pH: 3,7
Total Acidity: 5,7 g/l
Residual Sugar: 3,9 g/l
The wine has a deep red colour. The bouquet shows integrated flavours of oak, spice and ripe blueberries. The palate is dense in structure, well supported by good oak with soft tannins and tones of blackberry and chocolate.
This wine, being full bodied and fleshy with soft tannins, is well suited for a range of good cheeses (preferable cow milk cheese), everyday traditional dishes (but not too spicy or hot) or any Mediterranean dish. Serving temperature 16-18 degrees Celsius.
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: Ageing potential of 5-7 years
Harvest
The fruit was picked early March 2022 and the wine was made from a single vineyard on the farm
Vineyard
Clone MO192. Block B is predominantly Oakleaf soils. Oakleafs are younger, deeper soils with high potential, commonly found close to flood plains, next to riverbeds or in pockets on foothills. The vines were pruned to a two-bud spur. Green leaf vineyard practices, like suckering, were applied during the growing season, creating the best light exposure and shading position for the bunches and to stimulate optimal growth in the needed canopy. Due to the dry season, all low-quality bunches were removed from the vine at a very early stage of ripening to maximise the potential of the remaining crop.
Age of vines: 20 years
Rootstock: Richter 99
Slope: North, North West
Row direction: East West
Cellar
The grapes were handpicked in the first week of March 2022. After destemming the berries were transferred into open stainless-steel tanks, cooled down and cold soaked for 2 days. Specially selected French yeast was used for fermentation and the grapes were punched down 3 times per day, till fermented dry. After fermentation the skins were pressed with a basket press and all the juice was transferred to stainless-steel tanks to settle and eventually to oak barrels for maturation.
Analysis
Alcohol: 13 vol%
pH: 3,7
Total Acidity: 5,7 g/l
Residual Sugar: 3,9 g/l
Tasing Note
The wine has a deep red colour. The bouquet shows integrated flavours of oak, spice and ripe blueberries. The palate is dense in structure, well supported by good oak with soft tannins and tones of blackberry and chocolate.
Food Pairing
This wine, being full bodied and fleshy with soft tannins, is well suited for a range of good cheeses (preferable cow milk cheese), everyday traditional dishes (but not too spicy or hot) or any Mediterranean dish. Serving temperature 16-18 degrees Celsius.
Cultivar: 100% Merlot
Wood: Matured in French oak for 14 months.
Maturation potential: Ageing potential of 5 years
The fruit was picked early March 2023 and the wine was made from a single vineyard on the farm
The grapes were handpicked during the month of March 2023. After destemming the berries were transferred into open stainless-steel tanks, cooled down and cold soaked for 2 days. Specially selected French yeast was used for fermentation and the grapes were punched down 3 times per day, till fermented dry. After fermentation the skins were pressed with a basket press and all the juice was transferred to stainless-steel tanks to settle and eventually to oak barrels for maturation.
Alcohol: 13,6 vol%
pH: 3,59
Total Acidity: 5,9 g/l
Residual Sugar: 2,4 g/l
Rich plum and cherry flavours are rounded off with a hint of spicy fruitcake. A beautiful clean finish lingers on the palate.
Canetsfontein Organic Merlot 2023 complements earthy dishes like mushroom risotto, and works very well meaty dishes and even salmon.
Cultivar
Cultivar: 100% Merlot
Wood: Matured in French oak for 14 months.
Maturation potential: Ageing potential of 5 years
Harvest
The fruit was picked early March 2023 and the wine was made from a single vineyard on the farm
Cellar
The grapes were handpicked during the month of March 2023. After destemming the berries were transferred into open stainless-steel tanks, cooled down and cold soaked for 2 days. Specially selected French yeast was used for fermentation and the grapes were punched down 3 times per day, till fermented dry. After fermentation the skins were pressed with a basket press and all the juice was transferred to stainless-steel tanks to settle and eventually to oak barrels for maturation.
Analysis
Alcohol: 13,6 vol%
pH: 3,59
Total Acidity: 5,9 g/l
Residual Sugar: 2,4 g/l
Tasing Note
Rich plum and cherry flavours are rounded off with a hint of spicy fruitcake. A beautiful clean finish lingers on the palate.
Food Pairing
Canetsfontein Organic Merlot 2023 complements earthy dishes like mushroom risotto, and works very well meaty dishes and even salmon.
