Soft on the sides, sappy on the palate and snipped on the finish, this merlot is sourced from vineyards 20 to 60 km from the coast in Swartland, Paarl, Overberg and Stellenbosch. Fruit from these 17 to 19-year-old-vines were cold soaked and fermented in stainless with ample pumpovers. Post-ferment, 20% saw time in stainless, with the remainder in contact with wood staves. Plum and cherry jam dominate, with some wet wood, medicinal cherry on the back end, choked out with spice. Though blocky in form, the soft sides and jammy fruit will attract many cushy merlot fans.