Duckitt Merlot Cabernet Sauvignon 2006 Case of 12

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WinesUlike

WinesUlike
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License No. TAND/PERS/10/007

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0208 768 3649

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03460357

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719175127

Duckitt Merlot Cabernet Sauvignon 2006 Case of 12

Sale Price: £107.99
(exl VAT: £89.99)
(Was: £143.88)

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Duckitt Merlot Cabernet Sauvignon 2006 Case of 12 (code:6024)

Save over £17 OFF the list price when you order a case of 6 bottles Including FREE Delivery.

We just can't get enough of Duckitt, which is a blend of 76% merlot and 24% cabernet. It would be wrong of us to single out any of our wines as favourites, but if we were pressed to make such a list, Duckitt would certainly be on it.

Duckitt is a full-on wine that absolutely gushes with ripe fruit. What keeps the whole package interesting is an excellent vein of acidity, which contributes to an appetising, slightly 'sweet and sour' effect.

Wine:		Duckitt Merlot/Cabernet Sauvignon 2006
Origin:		Darling
Cultivar:		74% Merlot, 26% Cabernet Sauvignon
Vintage:		2006
Tasting note:		The name of this wine commemorates William Duckitt, who settled in Darling in the early 1800s, and who was the scion of one of the region’s most prolific families. Many generations hence Peter Duckitt is the viticulturalist responsible for the vineyards at Cloof and Burghers Post. Its rich, concentrated style is as synonymous with Darling as the Duckitt family.

Vineyard Information
Age of vines:		Merlot - 1999, Cabernet Sauvignon - 1992
Trellising:		Merlot - trellised, Cabernet Sauvignon - bush vines
Irrigation:		Merlot - drip irrigation, Cabernet Sauvignon - none
Soil:		Decomposed granite & Oakleaf
Position:		East facing slopes

Cellar information
Harvest date:		Merlot - 2 February, Cabernet Sauvignon - 8 February
Sugar at harvest:		Merlot - 25.5ºB, Cabernet Sauvignon - 24.5ºB
Yield:		Merlot - 6.5Ton/Ha, Cabernet Sauvignon - 4.5Ton/Ha
Fermentation:		The Merlot had 3 days of cold soak at 10ºC before inoculation. Fermentation lasted 8 days, with the temperature rising to 30ºC. After fermentation it macerated for a further 10 days before being pressed. The Cabernet Sauvignon was inoculated with yeast immediately after pressing and fermented for 5 days at 32ºC. Maceration lasted a further 15 days before pressing.
Maturation:		After malolactic fermentation in tanks, the wine was blended and transferred to barrels for 18 months. (43% new French oak was used) After fining and a light filtration the wine was bottled

Bottling date		Jan 2008

Alc:		14.89 %
RS:		3.00 g/l
Extr:		32.00 g/l
pH:		3.82
TA:		5.5 g/l g/l

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