M Cabernet Sauvignon, Mellasat, Paarl
Yeast (Laffort Zymaflor FX10) inoculated within 48 hours after crushing then fermented for 7 days on skins at an average temperature of 24 degrees C. Malolactic fermentation induced in tank and completed within seven weeks.
The wine was matured in small French oak barrels (300 and 225li) for 30 months and bottle matured for 30 months. No fining was used after blending and it was bottled in November 2014.
No filtering of the wine was undertaken except at bottling when a 5-micron filtration was used. Thirty months in bottle before release.
Produced by Mellasat Vineyards
Only 2360 bottles produced. The wine was matured in French oak for 30 months and bottle matured for 30 months. A full-bodied red wine with good structure that will develop for several years. Cassis and dark fruits on the nose that follow to the palate.Download Technical Note