Cape of Good Hope

Parel Vallei Merlot

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standard courier: 3 working days

WLCOGHMER15

R 305

Ready to ship   available 60 +

2015


Cultivar:

Merlot

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

14% alc vol Sugar g/l: 1.9g/l
Type: Red Wine Cellaring Potential: 5-7 years
Origin: Coastal Region Appellation: Stellenbosch (Helderberg)

Tasting Notes:

Spicy melange of black and blue fruits on a bright, lively appealing nose. Hint of dark chocolate too. Abundant appeal to the bright palate which is packed with toned cherry, blueberry and black hedgerow fruits, supported by a deeper cocoa note. Layered and complex with well integrated oak, the wine is lithe and supple rather than chunky. Subtle oak spice underpins and cradles the fruit and adds length to the aftertaste. Lovely elegance overall.

Cocoa
Cocoa

Blue Berry
Blue Berry

Cherry
Cherry

Cocoa
Cocoa

The proprietor of Anthonij Rupert Wyne, Johann Rupert, has taken a personal interest in this parcel of fruit - since it is planted literally in his backyard. A small blcok of Merlot, planted at high density in residential Somerset-West, produces this uniquely perfumed wine. Deep clay soils and strict canopy management of the vertically trellised vines gives us consistency of character and taste of the grapes and wine. 

Proprietor of Anthonij Rupert Wyne, Johann Rupert, has taken a personal interest in this parcel of fruit – since it is planted literally in his backyard. A small block of Merlot, planted at high density in residential Somerset-West, produces this uniquely perfumed wine. Deep clay soils and strict canopy management of the vertically trellised vines gives us consistency of character and taste of the grapes and wine.

The wine went through malolactic fermentation in the same barrels. It was aged in the same new French oak barrels for 24 months and bottle-aged for 24 months.

The grapes were hand-sorted, and fermented in 225 L new French oak barrels. After fermentation we extended skin contact for a further 10 days before pressing the wine, making the total days on the skins about 45 days.

Food pairing

Beef Dessert Poultry Vegetables
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