| Offerta di vendita |
| Titolo: |
Merlot 2006 |
| |
| Tipo di vino |
Rosso |
| |
| Prodotto in |
| Stato |
Sudafrica |
| Zona |
|
| |
| Nome del vino |
Merlot 2006 |
| Vitigno di base |
Merlot |
| Altri vitigni |
|
| |
| Certificazioni |
|
| |
| Biologico |
NO |
| |
| Caratteristiche organolettiche |
| Colore |
Dark Garnet |
| Profumo |
savoury wood aroma
wood aroma |
| Sapore |
|
| Tenore d'alcool |
14.47 % |
| Acidità totale |
6.8 g/l |
| Contenuto di zucchero |
4.4 g/l |
| |
| Anno di vendemmia |
1-2 years |
| Durata di conservazione |
|
|
| |
| Descrizione aggiuntiva del prodotto |
The Uys family acquired the Estate, originally called
Houmoed, in 1962. Of the 110 hectares, 80 hectares are
planted under vines. The farm is situated against the
Bottelary Hills outside of Stellenbosch and the altitude
of the vineyards varies between 170 and 370 meters
above sea level. Winemaker Marinus Bredell was
appointed in 1997 and the first wines under the Fort
Simon label were released in 1998.
The vineyards
The grapes came from vineyards planted at 185 to
210 meters above sea level in decomposed granite.
The trellised vines were planted from 1990 to 1991.
The winemaking
Grapes from selected blocks of vineyards where handpicked
at the end of March 2006 at a average balling of
25.5° After inoculation of selected yeast cultures, the
wine fermented to total dryness on the skins and was left
for a further 2 weeks on the skins. During this period
malolactic fermentation was also completed. The grapes
where pressed and the young wine was transferred to
French oak barrels of selected coopers and matured for
18 months. During maturation the wine was pumped over
once, barrels cleaned and transferred back for further
maturation.
Winemaker’s Comments
Dark garnet in colour, smoky, plumy, cherries upfront,
well supported with memorable smooth toffee,
butterscotch on the palate, well integrated, with savoury
wood aroma’s. A good accompaniment to red meat and
steak. |
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|
| |
| Confezione |
special cases |
| Imballo |
750ml |
| |
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