Copper Crew Merlot
Notes from the Crew
When selecting our first red for canning, drinkability was at the forefront of our minds. We were after a fruit-driven red, that wouldn’t need a decade to open up but had enough complexity and structure to stand up to your Saturday barbecue (or Braai as it’s called in South Africa!). After many months of red-stained teeth and dusty boots, we stumbled upon a vineyard in South Africa’s coolest wine region, Elgin, that just felt right.
Elgin’s cool climate conditions slow down the ripening process. Grapes hang on the vines for longer which contributes to flavour and tannin development, while natural acidity levels are maintained. The resulting wines have a fantastic purity about them and we select the most fruit-driven, more-ish barrels with supple tannin that will drink well in their youth for our Copper Crew Merlot.
Cans differ from bottles as they lack a cork that allows microoxygenation which facilitates the complex chemical reactions that soften reds during extended bottle ageing. In the spirit of our brand ‘Not for the cellar, for everywhere else!’, we matured our Merlot for 24 months in 225L French barique to soften the tannins, enhance complexity and ready the wine for drinking as it hits your glass!
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