Appellation |
Simonsberg-Paarl |
Cultivar(s) |
Merlot |
Analysis |
Alc % by Vol |
14.68 |
Residual Sugar g/l |
3.2 |
Total Acid g/l |
6.5 |
Volatile Acidity g/l |
0.6 |
Free SO2 mg/l |
5 |
Total SO2 mg/l |
44 |
pH |
3.38 |
|
Winemaking Process |
Fermentation is initiated in 500l open-top barrels after a 48 hour cold maceration period. 20% of the total crush fermented naturally and the balance was inoculated with commercial yeast. Regular manual punch-downs done 4-5 times a day for colour and flavour extraction from the skins. Grapes handpicked very ripe from a unique vineyard on Anura, "Block 10", which consistently produces our finest, award-winning merlot. |
Maturation |
|
Tasting Comments |
Anura Merlot has copious amounts of ripe blackberry, red berry and blackcurrant flavours. Hints of herbal and violet aromas are folded into layers of dark chocolate, including some meaty/spicy aroma on the nose. This full-bodied, well-balanced wine has a long lingering flavour of berries and mint leaves.
Food pairing suggestions include grilled red meats, tomato-based pasta sauces, BBQ and strong mature cheeses. |