Amani Merlot 2003
Technical Analysis
: Danelle van Rensburg
Main Variety : Merlot
Alcohol : 13.5 %vol
pH : 3.51
RS : 2.0 g/l
Total Acid : 5.72 g/l
Free SO2 : 44.0 mg/l
Appellation : Coastal
Type : Red
Style : Dry
Body : Full
Taste : Fragrant

Swiss International Air Line Awards 2005 - Bronze
John Platter 2005 - 3.5 stars
Veritas 2005 - Silver
Tasting Notes
The wine has a brilliant ruby color. On the palate one will find opulent layers of ripe plums, mulberries and soft mocha and dark chocolate undertones. The tannin structure is firm but supple with long ageing potential.
Blend Information
90% Merlot, 10% Cabernet Franc
Food Suggestions
Best served with roast beef, grilled rib eye, carpaccio, stews, veal piccata, cottage pie, turkey.
In The Vineyard
Fernwood soil (deep, fine sands with yellowish subsoil) and,
Longlands soil (deep sand overlying more clay-rich material).
About The Harvest
Hand picked on 19 and 20 March 2003 at 23,4- 24° Balling from 6 year old vines. Yield is 6 tons/ha. Fruit was stringently sorted on a sorting table prior to crushing.
In The Cellar
After destalking and crushing the mash was fermented with a selected, pure yeast culture. The wines were pumped over 3 times a day for 30 minutes during fermentation. The juice was removed from the skins after 8 days, and the skins were pressed. Fermentation temperatures were kept at 20°C. After malolactic fermentation was initiated, the wine was transferred to barrel under gravitation.

The wine spent 12 months in 27% new wood, all French oak.

Other Vintages
Amani Merlot 2010 Carmen Stevens Merlot
Amani Merlot 2009 Carmen Stevens Merlot
Amani Merlot 2008 Carmen Stevens Merlot
Amani Merlot 2007 Carmen Stevens Merlot
Amani Merlot 2006 Carmen Stevens Merlot
Amani Merlot 2003 Danelle van Rensburg Merlot
Amani Merlot 2002 Danelle van Rensburg Merlot
Amani Merlot 2001 Danelle van Rensburg Merlot
Amani Merlot 2000 Mark Makepeace Merlot

Divine Wine for Substainable Production More about Enviro Wines
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