| Winemaker |
Coenie Snyman |
| Winemakers Approach |
Coenie strives to produce the best possible wine from the vintage on hand. He believes that wine should be balanced and impeccably integrated, showing good fruit and aging potential. |
| The Vintage |
A stellar year, possibly the vintage of the decade. Great fruit, with impressive structure. |
| The Vineyard |
The vineyards are north facing, in the upper end of the valley. This allows maximum sunlught during ripening. The top soil is Thukulu, with underlying weathered granite and table mountian sand stone. |
| The Winemaking |
The grapes were hand-harvested at optimal phenolic ripeness, and fermented in open top fermentors. Punched over and manually punched down 5 times per day. Primary fermentation occoured for 16 days. Malolactic fermentation took place in barrels. The 2 separate clones of Merlot were all vinified seperately, and blended prior to bottling. |
| Analysis |
|
| Alcohol |
15.11% |
| Residual Sugar |
2.4 g/l |
| Acidity |
5.8 g/l |
| pH |
3.55 |
