Grape Varieties
Cabernet Sauvigonon – 85%, Petit verdot/Shiraz/Malbec – 15%
Winery
A Cape Legends showpiece, this 974 hectare estate in Simondium, Paarl, has earned international acclaim for its white and red wines. Winemaker Niel Bester attributes the benefit of working with Paul Pontallier of Chateau Margeaux fame, in producing classically styled but accessible wines. This would summarise the efforts of all involved in this historical farm which dates back to 1693.
Winemaker
Niel Bester
Viticulture
Grapes were sourced from vineyards in Simondium. Altitude: The vineyards, averaging 18 years, are located between 175 m and 350 m above sea level on the southeastern slopes of the Simonsberg. The vineyards. Viticulturist: Hannes van Rensburg. Vine Training: 4 & 5 wire VSP Hedge system. Soil: Decomposed Granite – Tukulu & Clovelly
Winemaking & Maturation
The grapes were harvested during February and March between 24,3° and 25,7° Balling and were fermented in stainless steel tanks for seven days at between 24° and 26°C. The juice was pumped over the skins daily to extract colour, tannins and flavour. After fermentation the wine was left on the skins for 3 to 8 days to macerate. The wine was racked off the skins and malolactic fermentation was completed, partially in barrels, whereafter it was transferred to French oak barrels for further maturation for a period of 12 to 16 months.
Tasting Note
Colour: Radiant ruby red. Bouquet: Pronounced plum and chocolate. Taste: A spicy palate backed by soft tannins to ensure accessibility.
Cellaring Potential
Will mature well over the next 6 years.
Food Recommendations
The winemaker suggests serving it with robust red meat dishes such as Chateaubriand and Beef Wellington. Suggested serving temperature: 16 – 18°C
More information
www.plaisirdemerle.co.za
