Description
Cultivar:Â 100% Merlot
Wood:Â 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:Â 14,72 vol%
pH:Â 3,70
Total Acidity:Â 5,7 g/l
Residual Sugar:Â 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:Â 100% Merlot
Wood:Â 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:Â 14,72 vol%
pH:Â 3,70
Total Acidity:Â 5,7 g/l
Residual Sugar:Â 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.
