Pegasus Bay Merlot Cabernet

HARVEST AND WINE MAKING
This wine is made in the same style as the celebrated Claret from Bordeaux, using traditional methods. After being picked over several weeks in April, the grapes began fermentation naturally in stainless steel tanks. During this process the juice was regularly pumped over the cap of floating grape skins (rather than plunging), to ensure a perfect tannin balance was extracted from the fruit. The wine was then gently pressed off and put into French oak barriques (approx. 20% new). The following summer, when the weather warmed, it underwent a natural malo-lactic (secondary) fermentation. After maturing in oak for 18mths, the various batches were then carefully blended in varying portions to produce the most complex and balanced wine possible. The finished product is predominately Merlot, with the remainder comprised of Cabernet Sauvignon, and a small amount of Malbec.
THE WINE
It has a dense, inky, and brooding appearance. Creeping stealthily from the glass is a convoy of wild and savoury aromas. Wood smoke, leather, tobacco, and roast game, melded with grilled plum, spiced berry, and curious mineral undertones. Tightly packed tannins and a concentrated mouthfeel give the wine a powerful, muscular presence. A seam of vigorous acidity creates the perfect partnership, rippling through the palate to deliver a sustained and gratifying finish.