Mooiplaas The Coco Chocolate Merlot 4.2 Legado Reserva is fermented using

Legado Reserva is fermented using only native yeast and wine additives are scarcely used during the fermentation process

The Koshi-No Shinobu Pure Malt

The body is dense and compact

Vinification: Combination whole bunch and crushed on skins for a minimum of two weeks

Mooiplaas The Coco Chocolate Merlot 4.2 Legado Reserva is fermented usingTasting Notes The idea with the Coco is to create a wine with dark fruit that is finely integrated with coffee mocha flavours. To achieve this, the wine was fermented and aged on well roasted French oak staves. The Coco has a good colour, nose shows cherry fruit with mocha dark chocolate aromas. A lot of tannin in the wine, but soft and very approachable, finely integrated. The palate is mouth filling, surprisingly complex for such a young wine.