LAIBACH CLASSIC Merlot 2019
|TOTAL ACIDITY||5.5 g/l|
|RESIDUAL SUGAR||2.8 g/l|
A new vintage of an old stalwart. We proudly present our “black label” Merlot 2019. This vintage was not easy, and we needed careful blending and patients to craft something that’s worthwhile to put into a Laibach bottle. Luckily Merlot is our specialty, and we have a few tricks up our sleeve.
All grapes are handpicked from low yielding organically grown vineyards. We prefer dry land vineyards with not too much growth, especially in the bunch area. A very detailed sorting regime is in place with a specially built sorting table. This way we can remove all unwanted green stems from this fiddle grape. This happens after destemming but before crushing, all by hand. A slow painful process which we think is extremely important for SA reds. When you do not have long hang times you sit with green unripe stems and we do not want our wine to taste and smell like tin peas.
The grapes are gently crushed after fermentation and we try to get around30% whole berries in the fermentation vessel. No yeast is added, and, in some cases, we will do a pre cold soak at around 10 Degrees for 2 to 3 days. Fermentation is gradually warmed up until we reach around 28 degrees. In some years extended maceration will be done for a total time of between 20 and 25 days. This will soften the tannins and add some mid palate structure to the final wine. The pressed wine will be left for 2 – 3 months on sediment with no sulfur after malolactic. After racking the wine will spend 12 months in older oak barrels.
Deep dark colour. Aromas of dark chocolate, peppermint and melba toast. The palate is juicy with quite a bit of toast. Medium bodied with a good tannin grip and a lovely long finish. Drink now or keep 3 – 4 years.