Please note: All online orders will only be shipped after the restrictions on the sale of liquor has been lifted.

MICHELE D'OR


  • MICHELE D'OR SAUVIGNON BLANC 2018
  • MICHELE D'OR SHIRAZ 2017
  • MICHELE D'OR MERLOT 2017
  • MICHELE D'OR MERLOT / CABERNET SAUVIGNON 2017

WINEMAKING


This wine consists of only one cultivar, Sauvignon Blanc. The grapes were handpicked and grapes were selected out of our best block of Sauvignon Blanc. The grapes came in at 23 Balling, were destemmed and pressed. The juice was inoculated with a yeast strain and fermentation took place for a period of 18 days at a temperature of 14 Celsius. After fermentation, the wine was kept on its lees for a period of 5 months before it was prepared for bottling.

CELLAR MASTER COMMENT


This wine displays characteristics that you will find in a typical Stellenbosch Sauvignon Blanc. Aromas of peach, pineapple, grapefruit and green melon dominate the nose and follow through to the pallet with crisp citrus and tropical fruits.

CHARACTER


Flavours of peach and pineapple skin.Enjoy with seafood dishes, Asian food, poultry dishes, and fresh salads.Best enjoyed at 10 – 16 degrees Celsius.


ANALYSIS


ALCOHOL

13.5%

RS

3.2

TA

6.7

VA

0.5

FSO2

30

TSO2

130

pH

3.19

WINEMAKING


This wine consists of only one cultivar, Shiraz. The grapes were handpicked. The grapes came in at 25 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 15 days at a temperature of 25-26C. In this 15 day period regular (4 times per day) pump overs were exercised. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 25 days. The wine matured in 100% French oak barrels for a period of 12 months. After maturation, the wine was prepared for bottling.

CELLAR MASTER COMMENT


Deep ripe fruits, blackberries and plums, accompanied with violets and white pepper. The palate is rich and juicy with well-balanced fine tannins for a lingering finish. Maturation potential: 5-10 years.

CHARACTER


Flavours of blackberries and violets.Enjoy with succulent steak.Best enjoyed at 18 degrees Celsius.


ANALYSIS


ALCOHOL

14.5%

RS

4.1

TA

5.7

VA

0.69

FSO2

32

TSO2

93

pH

3.61

WINEMAKING


This wine consists of only one cultivar, Merlot. The grapes were handpicked and grapes were selected out of our best block of Cabernet Sauvignon. The grapes came in at 24 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 12 days at a temperature of 25-26C. In this 12 day period regular (4 times per day) pump overs were exercised. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 18 days. The wine matured in 100% French oak barrels for a period of 12 months. After maturation, the wine was prepared for bottling.

CELLAR MASTER COMMENT


Expressive black fruit aromas of plum, raspberry and cherry with a light hint of spice. The wine is softly textured and velvety throughout on the palate with an intense fruit finish. Maturation potential: 5-10 years.

CHARACTER


Flavours of raspberry and cherry.Enjoy with red meat dishes and poultry.Best enjoyed at 18 degrees Celsius.


ANALYSIS


ALCOHOL

14.5%

RS

4.4

TA

5.8

VA

0.63

FSO2

32

TSO2

93

pH

3.55

WINEMAKING


This blend consists of 2 cultivars, Merlot, Cabernet Sauvignon. All grapes were handpicked. The grapes came in at 24 – 26 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 25 days at a temperature of 24-27 Celsius. In this 25 day period regular (4 times per day) pump overs were exercised on each tank. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 21 days. The wine matured in 100% French oak barrels for a period of 12 months. After maturation, these cultivars were blended and prepared for bottling.

CELLAR MASTER COMMENT


Deep garnet in colour with flavours of prunes, plums and a hint of cedar wood. On the palate, the wine is medium bodied with soft juicy tannins leading to a fruit driven aftertaste. Maturation potential: 3-5 years.

CHARACTER


Flavours of prunes and plums.Enjoy with red meat and poultry dishes.Best enjoyed at 18 degrees Celsius.


ANALYSIS


ALCOHOL

14.5%

RS

3.5

TA

5.8

VA

0.65

FSO2

28

TSO2

101

pH

3.53