Black Mail MerlotBlack Mail Merlot

Black Mail Merlot 2018

R200.00R1,200.00

Merlot

Merlot 2018 was made with the utmost attention and detail to deliver an extremely high quality end product. This wine offers a nose of raspberry and fynbos with a hint of mint and violets. The palate has firm tannins and an underlying cherry fruit structure giving it a juicy but full finish.

Alcohol 15% vol
Extract 32.7 g/L
Residual sugar 2.1 g/L
Total SO2 89 mg/L
Total acid 4.9 g/L
pH 3.73

Maturation potential 8-10 years.

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Description

Description

Black Mail Merlot 2018

Black Mail Merlot 2018 

Merlot 2016 made with the utmost attention and detail to deliver an extremely high quality end product. This wine offers a nose of raspberry and fynbos with a hint of mint and violets. The palate has firm tannins and an underlying cherry fruit structure giving it a juicy but full finish.

Alcohol 15% vol
Extract 32.7 g/L
Residual sugar 2.1 g/L
Total SO2 89 mg/L
Total acid 4.9 g/L
pH 3.73

Maturation potential 8-10 years.

Winemaking

The first and foremost observation made about the wines is often the colour.

Above all, these are perhaps some of the darkest, deepest colored wines discovered. This is also a result of a combination of the terroir and vinification process.

The cellar only produces in particular a small quantity of wine and assumes a hands-on and conscientious approach at each step.

Absolutely with creativity, the whole wine package fine-tuned.

Interference therefore kept to a minimum during the wine making process.

The grapes are most importantly handled as gently as possible.

The grapes are finally harvested into small fruit bins, where they are checked and sorted before being lightly crushed and destalked.

Red Wines

The red grapes are fermented in open stainless steel tanks using naturally occurring yeasts from the vineyard.

Fermentation temperatures are 28 – 30° C. By using indigenous yeasts, the wine displays the unique character of the terroir and vineyard.

White Wines

​The white grapes are crushed and left on the skins for a 2 hours contact period.

The must then settled for 1 day in a settling tank and then racked straight to barrel where it will ferment.

Additional information

Additional information

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