– Soil Type:
– Special Vintage Info: The blocks from which these grapes were picked are names ‘Peperboom’ and ‘Langrydraad’, which are situated on the slopes of Klapmutskop, Peperboom being the highest above sea level. Selected bunches were removed in two tranches before harvest to ensure maximum concentration of tannins and colour. Summer pruning ensured correct light exposure and canopy density. This plays a huge role in the profile of the Delheim Merlot.
Vinification / Winemaking:
– How grapes were handled:
– Fermentation / Yeast Type / Vessel: The juice from hand-picked grapes was fermented in stainless steel, upright fermenters with the aid of selected yeast strains. Temperatures were maintained between 24 o C-27 o C. A combination of pump-overs and rack-and-returns were done during fermentation. – Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: Juice was left on the skins for extended maceration of 18 days, after which it was matures in French oak for 12 months, of which 25% was new oak.