Durbanville Hills Merlot

The grapes were hand harvested between 24° and 25° Balling from mid to the end of March, just before shrivelling set in, when the tannins and fruit had reached optimum ripeness. The must was fermented on the skins between 26ºC and 28ºC in closed, specially designed auto fermenters until dry. During this period the maximum fruit, colour, and tannin extraction from the skins was made possible through very soft, continuous timer-regulated pump-over cycles. To soften the texture, the wine was left on the skins for one week after the fermentation period. Controlled malolactic fermentation took place in tank after which the Merlot was oak matured for 12 months using predominantly French oak, utilising only new French oak wood alternatives. This is done to prevent over wooding and by doing so preserve the elegance of our cool climate fruit.