Grape Varieties
Merlot
Winery
Established by the French Huguenots in 1693 on the slopes of the Simonsberg Mountains between Paarl and Franschhoek, Plaisir de Merle is a rare gem. A Distell showpiece, this 1 000 hectare estate in Simondium, Paarl, has earned international acclaim for its white and red wines. Winemaker Niel Bester attributes the benefits of not only working with great fruit coming from a very unique terrain, but also getting the valuable input from Dr Paul Pontallier, MD at Chateau Margaux.
Winemaker
Niel Bester
Viticulture
The diversity of the soils, slopes and elevati minimal irrigation with most vineyards dry land. The grapes came from one vineyard trellised, dryland block, 6 years in age. Situated between 300m and 370m above sea level on the south-eastern slopes of the Simonsberg, minerality from the granite is unmistakingly present in every glass. Viticulturist: Hannes van Rensburg
Winemaking & Maturation
The grapes were harvested at the beginning of February between 24,9° and 25,7° Balling and were fermented in stainless steel tanks at 26°C for seven days. The juice was pumped over the skins daily until dry. Upon completion of fermentation the wine was left on the skins for eight days to macerate. The wine was racked off and malolactic fermentation was completed in the tanks and barrels. The wine was matured in first, second- and third-fill French oak barrels for periods ranging from 11 to 16 months. The batches of micro-vinified wine were selectively tasted and blended into one unique Plaisir de Merle Merlot.
Tasting Note
Colour: Light ruby. Bouquet: Ripe berry character with dark chocolate. Taste: Medium bodied fruity with a soft and elegant, palate laced with ripe fruit and spicy vanilla.
Cellaring Potential
Accessible now, this wine has good maturation potential of three to five years
Food Recommendations
Made to compliment most food dishes, the Merlot and will especially compliment venison, pot roasts and other lightly spiced meat dishes.
More information
www.capelegends.co.za
