Shrouded in the misty veils of the Devon Valley, lies the 27 hectares that is Clos Malverne’s premises. The Devon Valley microclimate is the key to the quality of the grapes grown in this serene environment. Although the valley is shallow it acts as a natural receptacle for the mists that linger around Stellenbosch in the early morning hours of summer. The valley is cooler than surrounding areas, significantly lengthening the ripening season, resulting in grapes of ideal ripeness.
True to its varietal, elegant yet complex with a long mouth feel. This Merlot shouts red fruit on the nose with underlying hints of star anise and smoky aromas.
The grapes are hand- harvested at optimal ripeness. They are then de stalked, crushed and fermented for 7 days on their skins in open fermenting tanks. The average fermentation temperature is 25- 30° C. After fermentation, the skins are pressed in traditional basket presses. The free run and pressed juices are combined and Malolactic fermentation spontaneously takes place in the tank. The wine was racked and matured in second fill 225l oak barrels (80% French, 20% American) for 12 months.