DeMorgenzon Maestro Red 2011
Vineyards
DeMorgenzon in the Stellenboschkloof, Stellenbosch
Winemaking and Maturation
The grapes for DeMorgenzon Maestro Red are hand-sorted, naturally fermented whole berries. Post-fermentation maceration for two and a half weeks, followed by gentle pressing. Full malolactic fermentation took place in a combination of 300L and 500L barrels and 3000L Fourdré barrels for 9 months, with 30% new French oak. The varieties were separately aged for 9 months, then blended and matured for a further 5 months in oak. Light stabilization was performed, and the wine went through no fining before bottling.
Tasting Notes
This wine has notes of cassis with rich, red fruit, dried herbs, perfume and plums on the nose. The palate is soft and silky with integrated flavours of cigar box and black fruit.
Technical Details
Composition: 47% Cabernet Sauvignon, 20% Merlot, 16% Petit Verdot, 16% Malbec, 1% Cabernet Franc
