High quality toasted wooden staves adds tannin and structure which complements the sweet berry and dark chocolate notes of the merlot. No sulphur was added during the production process.The Merlot was harvested on the 12th - 15th of February 2016 at 24.6 25.5°B.Fermented in overhead retort-shaped, stainless steel fermentors. Pump-overs were done three times daily during fermentation. The use of gravity and gentle pressing ensure full-flavoured wines with soft, balanced tannins. The wine was not aged in barrel as this is a micro-oxidative process, so to protect the wine from oxidation it was aged on its lees on oak staves for 10 months before bottling. No sulphur was added during the course of vinification.Gary and Kathy Jordan have been making award winning wines since 1993 on their 164 hectare hillside property with a grape growing history going back over 330 years. Unique by natures design, the Jordan slopes face North (where Cabernet Sauvignon excels), South (where Sauvignon Blanc competes with the best in the world), East (where Chardonnay produces Burgundian-like white wines) and West, (where Syrah vineyards enjoy the afternoon sun and gravelling soils). The ancient soils have evolved from 600 million year old Cape granite and range from deep, well-drained clay-loam to gravelly and sandy soils situated on clay. Vineyard elevations are between 150 and 410 metres above sea-level.