Technical Specifications
Drinking Window 2-3 years and can be cellared comfortably up to 10 years.
Region Elgin
Soil Medium texture gravelly soils (tukulu, Klapmuts)
Elevation 242.0 meters
Orientation South Facing
Harvest Dates 24 February – 13 March 2020
Grape Clone MO343, MO348, MO184, MO314
Vine Age planted 2005
Natural Yeast Yes
Maceration 4 days
Oak Aging 18 months
Barrel Size 225L barriques
Production Volume 4,625 bottles
Bottles4,625
Production Details The grapes used to make this wine are all from the same block, subdivided into 2 zones: Emma (higher lying, more exposed, better draining, yields structured components) and Bro (named after winemaker Joris' brother Jeroen, grows lusher, needs more canopy treatment, produces fruitier grapes). 4 different clones were planted to get a wide range of flavours. All reds get extended hang-time in this cool climate, resulting in fully ripe fruit flavours without overripe flavours or extravagant alcohol levels. The rows are north-south facing to achieve optimal solar interception while allowing for the prevailing strong winds to blow them without damaging the vines. Meticulous canopy management and precision viticulture are employed to obtain optimum ripeness. To prevent green flavours, bunches are untangled for individual sunlight exposure. The vineyard team removes the shoulders (side-bunches) of all grape clusters to obtain uniform ripeness at picking time. Sustainable practices include enhancing soil health (e.g., packing pruning canes under vines, use of cover crops & introducing microbial life), farming without herbicides or inorganic fertilisers. This results in healthier vines, fully ripe grapes at lower sugar levels and wines with less residues and lower alcohol levels. Picking decisions are made by tasting the grapes daily during the harvest season. For Merlot, phenolic ripeness with full fruit flavours and ripe tannins is sought. Grapes are picked when they no longer exhibit green, herbaceous flavours. Due to the cool climate, optimum ripeness is reached at moderate sugar (alcohol) levels, while retaining a freshness that stems from the natural acidity. Harvest takes place early morning to keep the grape temperature low. All grapes are hand-picked into small lug boxes to prevent compaction. Meticulous sorting is done in the vineyard and again at the cellar. Only intact, healthy berries go into tank. No sulphites or preservatives are used to allow the natural yeasts that occur in the vineyard to survive the process and ferment the juice. The various clones & vigour-zones are picked & vinified separately to ensure all grapes are picked at its optimum ripeness. The grapes are allowed to soak (cold maceration) for 4 days until the cooling is turned off and natural fermentation starts. Fermentation typically takes 7-10 days at temperatures of 25-28°C. After alcoholic fermentation the wine is pressed off the skins to avoid extraction of the harsher tannins. The wine is gently gravity-fed into small French oak barriques (225L) to mature for 18 months. Secondary (malolactic) fermentation took place in barrel. During this period all reds are assessed and assigned to a range. Only the best barrels get selected for the Almenkerk range. Magnums are available. All bottles are numbered.
Tasting Notes
plum, dark cherry, mulberry, tobacco leaf, cocoa powder, graphite, minerality
Food Pairing quail, pheasant, pork
▸ Sources (1)
Producer Information
Website
Address
Viljoenshoop Rd 50, Elgin, Western Cape, South Africa
Phone
+27 21 848 9844
Email