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Winemaker Henry Kotzé believes in a minimalistic style of winemaking which he says suits the grapes and the area. The harvested grapes are hand sorted before being de-stemmed, lightly crushed and then gravity fed into stainless steel tanks to begin skin conditioning and primary fermentation. This is completed in five to eight days. For some varieties, extended skin contact prior to fermentation is allowed to maximize colour extraction.

The free-run wine (the liquid after fermentation) is then separated from the pomace (the pulp of solids). The pomace is pressed in a tank-press to gently squeeze out the last of the wine. The press fractions and free-run wine then undergo secondary fermentation separately. After secondary fermentation, the wine is racked off the gross lees (settled solids) and transferred to barrel without filtration.

Maturation takes place in French oak barrels. The length of time spent in barrels and the percentage of new wood used varies from year to year and is dictated by the fruit in the specific vintage. Until this stage the different cultivars are vinified separately. Then the crucial art of blending begins. Morgenster's wines showcase the Estate's philosophy of letting the vintage determine the blend. Sample blends are made up, tasted and appraised until the perfect ratio is obtained. The input and experience of Pierre Lurton and his wine making team at Chateau Cheval Blanc play an important role in the blending process and in critical decisions such as barrel selection. Pierre Lurton visits Morgenster twice a year.

The chosen blends are bottled on Morgenster Estate. Bottle maturation varies between 9 and 16 months before the wine is released, once again, depending on the vintage.
Tel: +27.218521738   Fax: +27.218520835   Email:  
P.O. Box 1616, Somerset West, 7129, South Africa
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