Merlot is one of the most difficult grapes to grow successfully as the variety often displays green falavors and tannins. To minimize this, the Estate follows very strict canopy management practices which then ensures an adequately open canopy so that most berries get sunlight exposure. This brings out the blackcurrant and red fruit characters of Merlot and avoids green tannins.
The grapes are then harvested by hand for greater qauality control and are immediately destemmed and not crushed.
Fermentation took place in stainless steel tanks for a period of 7 days at a temperature of between 28 and 32° Celcius. Aerated racking was done twice daily to ensure a clean ferment and soft tannins.