|
MONT FLEUR VINEYARD
The two best barrels of Cabernet Franc and the best barrel
of Merlot were chosen from wines produced from our magnificent
vineyard site high up on the eastern slopes of the Helderberg
mountain. The soil is a deep red decomposed granite –
Hutton type.
The vines are close planted (5000 vines / hect.)
Cabernet Franc 67%
9 yr old vines on 7 wire vertical trellis. Clone CF1 on 101-14
rootstock.
Merlot 33%
9 yr old vines on 7 wire vertical trellis. Clone MO181 on
R99 rootstock
VINTAGE CONDITIONS
The growing and ripening period was near perfect. A light
irrigation at veraison ensured the grapes got through the
end of the warm, dry summer without too much stress. The wines
have intense fruit, excellent structure and great maturation
potential.
Harvest date: 26 / 2 / 03 - 27 / 2 / 03
PRODUCTION
Handpicking into 20 kg lugboxes. 100% destemmed and gently
crushed directly into open top fermenters. Spontaneous natural
yeast fermentation @ max. temp. 28.5°C for the Cab.F.
and 30°C for the Merlot. Time on skins 16 days for the
Cab.F. and 8 days for the Merlot, with cap of skins punched
down (pigeage) 1 – 4 times a day. Wine drained directly
to barrels together with single pressing from traditional
basket press.
All our red wines undergo malolactic fermentation in the barrel.
This helps to integrate the new oak and fix colour and flavour
compounds. Mostly new French oak used. Time in barrel 20 months,
which included several rackings to gradually clarify the wine
and assist maturation.
This wine was bottled by hand, unfined or unfiltered, on the
property.
Bottling date: 12 / 1 / 05. Production : 98 x 6 bottle cases
(80 cases sold)
TASTING NOTES
Complex, spicy fruit and oak entwined with cranberry nuances.
Purity of fruit and spicy, dusty oak on the palate persists
on the long, dry finish. Probably best between 2006 and 2015.
Ideal with quite a variety of finely flavored and even quite
spicy red meat dishes.
ANALYSIS
Alc. 14.3 SG. 1.5 TA 5.8
pH 3.52 VA 0.49 SO2 18 & 43 |
