2014 Sandpiper Merlot
Ruby red colour. The nose displays plum and red fruit characters, with a hint of vanilla and nougat oak. The palate shows ripe red-to-dark fruits with creamy vanilla oak in the background. The wine exhibits fruit-sweetness with a savoury edge to it, with round, soft tannins and good length to finish.
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degrees celcius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into a mix of French and American oak to mature (12 months in tight grain French and American oak).
Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was low and steady leading to the development of good tannin structure and fruit characters.
St Kitts, Milton Park, Kabininge