A Sunday-Roast Red - To complement hearty dishes and family traditions.
This Merlot’s juicy berries, minty hints and sleek tannins make it as at home around the braai as it is indoors by the fireplace. We love it with old school boerewors, potjies, a casserole or braise. Not hungry? Then sip it while you beat your better half at Scrabble.
Aromas of ripe red and black berries, pomegranate and cherry, complemented by a subtle mint flavour. The medium-bodied palate offers bright acidity and freshness.
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Hard to resist now, this Merlot will drink best with light lunches such as
pizza and lasagne, but it is a versatile all-rounder.
TERROIR / SOIL
Decomposed granite and weathered sandstone
VINEYARD AND CLIMATE CONDITIONS
The 13 - 23 year old vertical trellised vines receive supplementary irrigation where the clay subsoils are too structured and porous, to ensure optimal foliage and even ripening. These vineyards are planted up to 80 km from the coast, with geographical influence from mountains and the cold Atlantic coast. Complexity is
achieved by blending these different regional wines.
Grapes were harvested at optimal ripeness, de-stemmed and crushed to stainless-steel tanks. The use of cultured and natural yeast helps to unlock the fragrant fruit profile of the grapes. After fermentation, 20% of the wine was matured in French-oak barrels for 8 to 10 months; the remainder matured in stainless-steel tanks with French-oak staves to complement the wine’s flavour profile and length.