RHANLEIGH MERLOT
Viticulture and winemaking:
The Merlot vineyards are planted in mostly clay rich
soils well suited to this fickle variety. Harvesting was
done by hand and commenced early in March at an
average sugar of 25 degrees balling. The grapes
were de-stemmed and pumped into stainless steel
fermenters.
After a pH correction, the must was inoculated with
Anchor NT 50 yeast. The fermentation temperature
was kept between 24-28 degrees Celsius.
Pump-overs was done once a day for 2 hours and
was supplemented with proper aeration twice a day.
The wine was gently pressed before fermenting to
dryness in a separate tank with French oak inner
staves added at a dose of 1g/l.
Malolactic fermentation was induced and took 3
weeks to complete. The wine was racked off the
malolactic fermentation lees and put back on the
oak for a further 6 months before crossflow filtration,
stabilization, and bottling.
Tasting notes:
Vibrant red in color, characterized by punchy red
berry fruits on the nose and undertones of cocoa
and vanilla.
Sumptuous and full-bodied on the palate.
Technical Information
Alc: 14% RS: 3.7g/l pH: 3.46 TA: 5.6g/l
Winemaker
Henry Conradie