South Africa, Cape Town
Merlot
Bright ruby in colour with a light red rim. The nose offers upfront aromas of raspberry, graphite and fresh plums. The wine presents fleshy plums and currants on the palate, underpinned by earthy flavours such as tobacco and liquorice.
Description
Bright ruby garnet in colour, enticing aromas of sweet red plum and raspberry fruit on the nose supersede nuances of mocha and cocoa underscored by hints of sweet tobacco leaf, before a sweet red fruit driven entry onto the palate is embraced by unobtrusive, chocolaty tannins which linger with savoury elegance and fruit. An exceptionally elegant, fruit driven wine with balanced tannin and hints of spice.
Awards
4 stars Platter's South African Wine Guide
Tasting Notes
Certificates
Alcohol
14.5%
Analytical data
dry
{0} g/l residual sugar
{0} g/l acidity
Vinification
Handpicked fruit was destalked, crushed and fermented in stainless steel tanks. The ‘aerated pumpover’ method was used to gently pump the fermenting juice over the skin cap four times a day for onehour periods at a time, ensuring soft tannins. After fermentation the wine was pressed, racked and matured in 1/3 new French Oak, 1/3 in second fill French Oak and 1/3 in third fill French Oak for 13 months.
Vineyard: Durbanville
The Merlot vineyards are planted on Hutton Oak Leaf soils at 200 metres above sea level on the slopes of the Tygerberg 7 kilometres from, and in sight of, the Atlantic Ocean. The age of the vines ranges from 14 to 17 years and an estimated 2,300 vines yield a crop of 7 to 8 tons per hectare per vintage.
Viticulture
The Merlot vineyards are planted on Hutton Oak Leaf soils at 200 metres above sea level on the slopes of the Tygerberg 7 kilometres from, and in sight of, the Atlantic Ocean. The age of the vines ranges from 13 to 16 years and an estimated 2,300 vines yield a crop of 7 to 8 tons per hectare per vintage.
Maturation
Handpicked fruit was destalked, crushed and fermented in stainless steel tanks. The ‘aerated pumpover’ method was used to gently pump the fermenting juice over the skin cap four times a day for onehour periods at a time, ensuring soft tannins. After fermentation the wine was pressed, racked and matured in 1/3 new French Oak, 1/3 in second fill French Oak and 1/3 in third fill French Oak for 13 months.
Food Pairing
Due to its position in the middle of the red wine spectrum, Merlot matches with a wide variety of foods. In general Merlot pairs well with chicken and other light meats. Enjoy the De Grendel Merlot with roast chicken, a simple shepherd’s pie, or calf’s liver and onions with mashed potatoes and gravy.
