Carl van der Merwe
DeMorgenzon Grenache Blanc 2017
Perfectly ripe Grenache Blanc, deep yellow in colour, was hand harvested and gently crushed into a cool tank. The crushed fruit was left to macerate for 24-36 hours, before gentle pressing. A short settling was followed by natural fermentation in cask. Malolactic fermentation was allowed to complete and was followed by maturation on the gross lees for 12 months.
DeMorgenzon Roussanne 2017
Highly concentrated Stellenbosch Roussanne is gently crushed and given a short skin contact before an extended slow pressing. This yields a juice with good levels of grape tannin and an excellent chemical balance. Natural fermentation in French oak cask follows, with partial malolactic fermen- tation and a maturation on gross lees for 12 months. The wine is stabilised and settled naturally, with minimal filtration at bottling.
DeMorgenzon Roussanne 2016
Selected from the foothills of the Stellenbosch Mountains, Roussanne fruit with small concentrated berries is ripened to a russet brown colour and hand harvested. Pre-chilled in the winery, whole bunches are gently pressed, incorporating press fractions into the free run wine. Minimal settling without added enzyme follows, where after the wine is fermented in cask and left on the gross fermentation less for fi fteen months before bottling straight from cask without filtration.
DeMorgenzon Gravitas 2015
Granitic soils and gentle ripening conditions in the Stellenboschkloof contribute to this
aromatic and highly nuanced wine. Hand harvesting and careful selection is followed by
natural fermentation of whole berries and a small percentage of whole clusters. Maturation
in cask lasted for 18 months followed by bottling directly from cask without filtration or