Môreson Mata Mata - a red blend - is the latest addition to the Môreson range of premium wines. Named after our Dad's favourite spot in the Kalahari, a beautiful and unpretentious piece of Africa, Mata Mata lives up to its namesake by offering the trademark Môreson quality at a very reasonable price. It really is a full bag of tricks! You can expect an attractive oak on the nose and a palate showing concentrated dark fruit, fresh acidity and smooth tannins. It is full-bodied and balanced red blend.
Colour: Black with a rich purple tinge.
Aroma: Classic cassis aromas with the hint of eucalyptus and rich blue berry fruits. Highlighted by an attractive oak on the nose.
Palate: The palate shows concentrated dark fruit, fresh acidity and smooth tannins. Full bodied but balanced.
Rainfall: 700mm per annum.
The Vineyard: The vineyards (from which we harvest our Mata Mata varietals) are situated Durbanville, Stellenbosch and Paarl. The combination of warm and cool ripening conditions adds dimensional flavour and structure to the berries
Soil: The soil is clay rich. It shows good water retention, allowing for moderate vine stress during the dry years. Soil moisture is carefully monitored, through use of a neuron meter, and it is supplemented (by drip irrigation) when required.
Vinification/Maturing: Varietals used in the Môreson Mata Mata are harvested according to physiological ripeness. Grapes are analyzed for phenolic ripeness to ensure that there are ideal tannins to supports lengthened maturation.
All the varietals are harvested separately. In the cellar they are destemmed and then sorted on a vibrating sorting table, here any residual stems, leaves and dry berries are removed. The grapes are not crushed and this limits the damage to the berry and the extraction of unwanted seed tannins. The grapes are then cooled to 16ºC before being transferred to the open fermentation vessel. Pre – fermentation cold soaking takes place for 48 hours after which the must is inoculated with the desired yeast strain.
During fermentation the grapes are punched down / pumped over at four hour intervals. The regular pump over regime allows us to develop a wine that has increased extraction levels and well-defined ripe tannins that contribute to lengthened barrel-maturation. On completion of fermentation the wine is left to lie on the skins for a period of two weeks. During these two weeks the wine is pumped over on a daily basis. The free run is drained and transferred to barrel and malolactic fermentation is induced.
The wine is then matured for a period of 24 months in French oak. The Cabernet Sauvignon is matured in 100 % new oak.