The fortified wine invites you to a nose filled with black cherries, liquorice, raisins and walnuts. These flavours follow through on ripe and rich palate covered with velvety tannins to end with a perfect balance.
Available 15th Dec 2013
Basic Cellar Procedure: Received the grapes during mid morning. Crushing and de-stemming commenced and then the mash is pumped into Marionette fermentation tanks where it was cold macerated for 3 days. Yeast was then added so that fermentation could start. Mash was allowed to ferment until there was a 100g/l sugar left before fortification was done.
Fermentation took place at between 20 - 35 degrees C.
Pump-Overs: Aerated pump-over 4 times per daily and moving one times the volume of the tank with every pump-over.
Maceration: 7 days.
Press: Bucher Pneumatic press. The free run and press wine was added together.
Malolactic Fermentation: No malo-lactic fermentation was done.
Maturation: Wine was aged for 24 Months in old French oak barrels.
Morgenhof - www.morgenhof.com
Andries de Klerk