CATHERINE MARSHALL OREADS AMATRA MERLOT 2019

£14.29

ELGIN.Harmoniously balanced and opulently textured cool climate Merlot with generous pruple fruits and vibrant thread of pencil shavings

15 in stock

SKU: 00686 Categories: ,

Description

ELGIN. Harmoniously balanced and opulently textured cool climate Merlot with generous pruple fruits and vibrant thread of pencil shavings.

 

GRAPE Merlot, Cabernet Franc CLOSURE Screwcap
REGION Elgin, Stellenbosch VEGETARIAN Yes
VINTAGE 2019 VEGAN Yes
ABV 13% ORGANIC No

 

DRY     *________|________|________|________|     SWEET

LIGHT     |________|________|________*________|     FULL BODIED

NO OAK     |________|________*________|________|     OAKY

 

 

Additional information

Catherine Marshall

Cathy is a creative force of nature and an uber talented wine maker. From a humble first vintage in 1997 of just 3 barrels of Syrah she now produces award winning wines that all have a real sense of place and huge character.
Find put more about Cathy and her wines
https://cmwines.co.za/

Production

PHILOSOPHY:
To create a complex, mouth filling wine from ripened clusters with purple fruit opulence and restrained tannin structure in cool climate conditions. Optimal vine ripeness and canopy management are key to producing seamless a Merlot that is perfectly suited to specific cooler slopes in Stellenbosch.

VINEYARDS:
Old Merlot vines are grown on deep Hutton soils on resistant rootstock, as Merlot is particularly heat sensitive and are trellised on a single wire fence system facing east. Stringent canopy management is implemented, as the vigour of crop and leaf canopy is high. Clusters are hand-picked mid-March in small batches of 17kg.

WINEMAKING:
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 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 malo-lactic fermentation and left to mature for 12 months. The final barrel selection was made and taken through a light filtration prior to bottling.

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