Merlot

The Merlot on Zorgvliet grows in shallow duplex soils that contains a dense layer of clay in the subsoil. This leads to concentration and causes this wine to often be mistaken for its heavier brother - Cabernet Sauvignon. The nose reminds of black cherry, plum and sandalwood, with a hint of boegoe. The entry in the mouth is smooth with good dark chocolate focus on the mid palate and a somewhat dryish finish. There is a tight midpalate focus. The wine is full bodied and rich and will reward some aging. Grapes were harvested by hand and berry sorted into stainless steel fermenters. Fermentation commenced spontaneously and was finished with a pure strain. Extraction was done with a combination of punch-down, rack-and-return and pump-over methods. Batches were gently pressed and immediately racked to small French oak barrels where they completed malolactic fermentation. The components were racked three times to enhance clarification and development. Blending took place after 14 months aging, after which the composed blend was aged in barrel for another 4 months. The wine was bottled after a total of 22 months. Barrel composition: 13% new - 225L French oak; rest 2nd fill

Ribeye Steak or a Beef Fillet