| Appelation: |
Paarl |
|
| Production: |
8 t/ha |
| Grape Varieties: |
100% Merlot
|
| Wine produced: |
750ml - 4200 bottles |
Merlot is considered by many as a blending ingredient. It is not an easy wine to make. However, this varietal has established itself as a Lindhorst farourite. It is a big wine. All previous vintages were very quick to sell out.
| Harvest: |
This year the Merlot was sourced from “The Backbreaker” old block. Interesting to note was the three different lots used to blend this Merlot. The unique section of the old block (cropped at one bunch per shoot) to concentrate on flavors and aromatics was again included. Grapes (240 Balling average) were either cooled down to 12 degrees Celsius overnight or harvested bright and early to ensure retention of flavors and quality.
|
| Vinification: |
We were again fortunate to have lovely small berries for Merlot. We allowed more of the whole berries component to “bypass” the crusher. The grapes were cold soaked and pump-over occurred 2 to 3 times a day. The wine was matured in 20% new and 80% second fill 225L French oak barrels for 22 months. |
| Alc: |
14% pH: 3.42 Total Acid: 6. g/l Residual Sugar: 3.0 g/l Extract: 32,4 g/l |
| Tasting Notes: |
Deep dark garnet core with a slight colour change to the rim. Initially shy the wine opens up to an elegant nose with integrated layers of plum fruit, chocolate mocha and ending with a hint of lavender (again!). On the palate the fruit is complemented by classic dark chocolate, mocha - all the classic merlot flavours. A good structure combined with full ripe tannins balances the fruit. Initial shyness disappears and wine shows good body and complexity on the palate. This wine will drink well now and for the next 3 - 5 years. (Tasted July 2009) |
| Food Recommendations: |
The lovely chocolaty flavours match well with goulash, duck with cherries and dishes with caramelized onion such as Onion Tart Tartin or roast lamb rump with tomatoes and sticky onions. |
|
