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.
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.
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
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.
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.