: David Finlayson
|Main Variety||: Merlot|
|Alcohol||: 14.4 %vol|
|RS||: 4.0 g/l|
|Total Acid||: 6.1 g/l|
|Volatile Acidity||: 1.14 g/l|
|SO2||: 79 mg/l|
|Free SO2||: 19 mg/l|
A medley of small berry and fruit flavours including blackcurrant, raspberry, strawberry, mulberry and blackberry combine with a hint of anise and vanilla to give a wine that is instantly gratifying in flavour whilst showing good structure and tannin concentration to allow for some maturation. Bottled under screwcap to ensure quality.
Mid-February to mid-March 2016
A variety of vinification methods were used in making the merlot. Open top fermentations with punchdown routines as well as closed fermentations and pumpovers were employed to suit the needs of each variety in the blend. The resultant, soft tannins and berry flavours have been blended to compose a modern, fruit driven wine with class.
16 Months Maturation in;
20% 1st Fill New French Oak – Nevers, Allier; Medium Toasted
40% 2nd Fill French Oak – Medium Toasted
40% 3rd Fill French Oak
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