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Shannon Mount Bullet Merlot is a red wine made from Merlot by Shannon Vineyards Winery under the Elgin Valley Appellation in South Africa.
Shannon Mount Bullet Merlot is a red wine made from Merlot by Shannon Vineyards Winery under the Elgin Valley Appellation in South Africa.
The grapes are harvested from a small vineyard of 3 hectares. The vineyard is divided into 5 different plots, each with its respective clone. Soil management, trellising and canopy management is constant throughout the vineyard and the clonal characteristics determine the different harvest dates.
The bunches are cooled to 3°C before being sorted on a destemming belt. The berries are then sorted by hand before undergoing cold maceration for 3 to 6 days at 8 °C. The 100 different plots of grapes that make up Mount Bullet try to ferment naturally. Fermentation temperatures vary between 26 and 30°C. After pressing, the wine undergoes malolactic fermentation and maturation in oak barrels.
Particular emphasis is placed on maximising the different expressions so each parcel is vinified separately before final blending. The wine exudes a fragrance of ripe red fruits such as plums and black cherries, with earthy complexity and earthy complexity and minerality.
Shannon Mount Bullet Merlot is a red wine made from Merlot by Shannon Vineyards Winery under the Elgin Valley Appellation in South Africa.
Shannon Mount Bullet Merlot is a red wine made from Merlot by Shannon Vineyards Winery under the Elgin Valley Appellation in South Africa.
The grapes are harvested from a small vineyard of 3 hectares. The vineyard is divided into 5 different plots, each with its respective clone. Soil management, trellising and canopy management is constant throughout the vineyard and the clonal characteristics determine the different harvest dates.
The bunches are cooled to 3°C before being sorted on a destemming belt. The berries are then sorted by hand before undergoing cold maceration for 3 to 6 days at 8 °C. The 100 different plots of grapes that make up Mount Bullet try to ferment naturally. Fermentation temperatures vary between 26 and 30°C. After pressing, the wine undergoes malolactic fermentation and maturation in oak barrels.
Particular emphasis is placed on maximising the different expressions so each parcel is vinified separately before final blending. The wine exudes a fragrance of ripe red fruits such as plums and black cherries, with earthy complexity and earthy complexity and minerality.
