GROOT CONSTANTIA
LIMITED RELEASE #1
MERLOT 60%
CABERNET FRANC 40%
2009
MERLOT 60%
CABERNET FRANC 40%
2009
A beautifully aged blend of Cabernet Franc and Merlot, showing a deep garnet core with a brick-red rim that speaks to extended bottle ageing.
The nose reveals evolved notes of tobacco, pencil shavings and tomato leaf, layered with mature blackberry and plum. Time in the bottle has softened and integrated the tannins, creating a silky, harmonious palate, while fresh acidity carries through to a long, elegant finish.
A refined, bottle-aged wine crafted for slow enjoyment.
CONSTANTIA, WESTERN CAPE
S 34º 01º 56º, E 18º 25º 26º
Mediterranean climate with cool breezes from the Atlantic Ocean, with an average maximum temperature in summer of 26˚C, and an average night-time low in winter of 8˚C. The long-ter m rainfall is 1100mm per year .
VINEYARDS & SOIL
Block 25 Merlot: This block is planted on a south-east facing slope with deep red, granite-based clay soil.
The block was planted in 2006, Clone MO348 grafted on Richter 110 rootstock Block 29 Cabernet franc: Also planted on a south-east facing slope, with decomposed Table Mountain sandstone and granite-based soils.
Block 29 was planted in 2006, Clone 214 grafted on Richter 101-14 rootstock.
DATE OF HARVEST
Merlot harvested 2 Mar ch 2009 and
Cab franc harvested 3 Mar ch 2009
VITICULTURE
Vineyards are trained on vertical shoot position trellis systems. Vineyard actions like pruning, canopy management and harvesting are done by hand. Pest control is done biologically, and a selected mix of winter cover crop manages soil health and weed control.
WINEMAKING
The Merlot was harvested at 25.65°Balling and the Cabernet franc at 25.5 °Balling. Both cultivars were hand-selected for this wine.
The wines were fermented in stainless steel tanks with regular pump overs during fermentation.
Post fermentation, the wines were left on the skins for four weeks to maximise extraction, and malolactic fermentation happened in stainless steel.
The wines were matured in 100% new oak from various French coopers. The barrels for this blend were selected with the best combinations of Merlot and Cabernet franc, with a very late release of the wine in mind.
ANALYSIS
Alcohol content: 14.62 % | T otal acidity: 5.6g/l | pH: 3.52 | Residual sugar: 2.1 g/l | Total Extract 30.7g/L
WINEMAKER
Boela Gerber
ASSISTANT WINEMAKER
Daniel Keulder
