Morgenhof Merlot Cabernet Franc 750ml

The grapes were received during the early morning hours. Crushing and de-stemming commenced and the mash was pumped to fermentation tanks. We did 3 days of cold maceration. Yeast was then added so that fermentation could start. Fermentation temperature was held between 18-30°C. Aerated pump-overs were performed 4 times per day with moving the volume of the tank once with every pump-over. MACERATION lasted15-25 days. A Bucher Pneumatic press was used and the first press-wine went with the free-run and the next press-wine was kept aside and treated separately. Malo-lactic fermentation were done in stainless steel tanks. 18 Months oak contact in French oak barrels, 20% new oak.

A rich dark ruby coloured wine invites you to a nose full of black cherries, mulberries and mixed spice. These enticing flavours follow through onto a supple palate with dark chocolate flavours with a smooth lingering finish.