Optimal vine ripeness and canopy management, in particular, are key to producing a seamless Amatra Merlot that is perfectly suited to the Elgin Valley.
French clone Merlot (96%) exudes bright, fresh black plums. Plush purple fruit flavours are supported by a vibrant thread of fresh acidity from the addition of a small splash of Cabernet Franc (4%) to balance the mid core palate weight. In its youth, broad and bright purple fruit is forward; over time this will evolve to stewed prunes, blonde tobacco and hazelnuts with seamless, mellowed tannins on the finish.
Technical analysis
ALCOHOL
13.9 %
RESIDUAL SUGAR
3.0 g/L
pH
3.56
ACIDITY
5.3 g/L
ORIGIN
South Africa
WINEMAKER
Catherine Marshall
VARIETY
Merlot
HARVEST DATE
March 2016
TIME IN OAK
12 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Elgin
VEGETARIAN
Yes
VEGAN
Yes
Vinification details
Clusters were de-stemmed and partially crushed after stringent sorting to remove unwanted berries and other matter. Spontaneous fermentation occurred in small fermentation vats for after about fourteen days and once primary fermentation was completed, the mash was pressed in a small basket press. The wine was then decanted to small French oak casks for secondary malolactic fermentation and left to mature for 12 months. The final barrel selection was made and taken through a very light filtration prior to bottling. No finings were applied to ensure that natural integrity and structure of the resultant wine was maintained.
Green credentials
Accredited Integrated Production of Wine (IPW) estate. Wines are registered with the South African Vegan Society.
Contact us to discuss
Optimal vine ripeness and canopy management, in particular, are key to producing a seamless Amatra Merlot that is perfectly suited to the Elgin Valley.
Exudes ripe black fruit and prune aromas. Plush purple fruit flavours are supported by a vibrant thread of fresh acidity to harmoniously balance the opulently-textured mid palate weight.
Technical analysis
ALCOHOL
14.4 %
RESIDUAL SUGAR
2.0 g/L
pH
3.79
ACIDITY
5.3 g/L
ORIGIN
South Africa
WINEMAKER
Catherine Marshall
VARIETY
Merlot
HARVEST DATE
March 2015
TIME IN OAK
12 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Elgin
Vinification details
Clusters are de-stemmed and partially crushed after stringent sorting to remove unwanted berries and other matter. Spontaneous fermentation occurs in small fermentation vats for about fourteen days and once primary fermentation is completed, the mash is pressed in a small basket press. The wine is then decanted to small French oak casks for secondary malo-lactic fermentation and left to mature for 12 months. The final barrel selection is made and taken through a very light filtration prior to bottling. No finings are applied to ensure that natural integrity and structure of the resultant wine is maintained.
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
Plush, textured and grassy, it’s a stylishly oaked, black cherry and bramble fruity expression of a grape that’s underrated in the Cape.
Tim Atkin MWOptimal vine ripeness and canopy management, in particular, are key to producing a seamless Amatra Merlot that is perfectly suited to the Elgin Valley.
Exudes ripe black fruit and prune aromas. Plush purple fruit flavours are supported by a vibrant thread of fresh acidity to harmoniously balance the opulently-textured mid palate weight.
Technical analysis
ALCOHOL
14.5 %
RESIDUAL SUGAR
3.3 g/L
pH
3.51
ACIDITY
6.4 g/L
ORIGIN
South Africa
WINEMAKER
Catherine Marshall
VARIETY
Merlot
HARVEST DATE
March 2014
TIME IN OAK
12 months
SULPHUR
Total: 75 Free: 14
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Elgin
Vinification details
Clusters are de-stemmed and partially crushed after stringent sorting to remove unwanted berries and other matter. Spontaneous fermentation occurs in small fermentation vats for about fourteen days and once primary fermentation is completed, the mash is pressed in a small basket press. The wine is then decanted to small French oak casks for secondary malo-lactic fermentation and left to mature for 12 months. The final barrel selection is made and taken through a very light filtration prior to bottling. No finings are applied to ensure that natural integrity and structure of the resultant wine is maintained.
Awards
Tim Atkin MW: 90 pts
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss