Lyngrove Collection Merlot

VINEYARD

The 5ha vines were planted in the year 2000 with 2.5m row spacing. Soils consist of weathered granite on a clay base. The vines are drip-irrigated to ensure optimal ripening and trained on a 5-wire Perold trellis system. Vines benefit by having the cool breezes from the nearby Atlantic Ocean (False Bay) during the ripening season.

VINIFICATION

The grapes were picked at 25° balling early February when the pips were brown and the skins had no more unripe
tannins. The berries were crushed and cold-soaked for about 48hrs at 15°C, and then inoculated with suitable yeast that would bring out the best of the varietal. The must was fermented in stainless steel tanks with aeration every 4 hrs- this was done to extract all the colour and flavours from the must. Fermentation takes about 5 days at
temperatures between 24-29°C. Before bottling a small portion of oak matured Pinotage was blended in to add extra complexity.

FOOD PAIRING

Very enjoyable with wood fired pizza smothered in tomato, basil and goats cheese.