Stellenrust Merlot 2018

Grapes were crushed and allowed cold maceration for up to 2 days. It is then inoculated with imported French yeast strains. Fermentation happens at between 23-28 degrees Celsius and regular punch downs are done every 4-6 hours. After skin contact of 7 days, the juice is drained from the skins for malolactic fermentation. It is then drawn into French oak barrels for an 12 month maturation period.

This Merlot offers nice sweet plum flavours which will complement oven roasted venison, spiced with splashes of fresh rosemary leaves and chopped garlic.

Grapes are picked between 24° to 25° Balling.

The vines used for this wine comes from a North-Eastern sloped block of vineyards on our Bottelary property – all trellised vines under irrigation aged 19 years and planted to clay soils.