MERLOT 2017
COLOUR:Bright red.
BOUQUET:Red summer berries and plums with subtle oak in the background.
PALATE:A well-rounded wine with attractive up-front plum and red fruit flavours and elegant tannins, with integrated oak nuances that round off the palate.
Excellent with oxtail, casseroles, red meat, game, pizza and pasta dishes.
| Alcohol: | 14,67% |
|---|---|
| Residual Sugar: | 3,92 g/l |
| Total Acidity: | 5,79 g/l |
| pH: | 3,61 |
BACKGROUND
NEDERBURG
The Winemasters
Nederburg is one of South Africa’s most awarded wineries, with a prize-winning pedigree that stems from a culture of innovation and disciplined attention to detail. The wines are richly fruited with bold flavours and structure, and range from exclusive, micro-edition offerings for the connoisseur to wines styled for everyday enjoyment. Multi-talented cellar-master Andrea Freeborough leads the Nederburg team of highly-skilled winemakers who work closely under her direction.This wine is made from Merlot grapes.
THE RANGE
The Winemasters ensemble, comprising a top-quality range of varietal offerings, is named to honour the Paarl winery’s long-established tradition of winemaking excellence. These classically styled, food-friendly wines with abundant fruit flavours, elegance and finesse, treasure the integrity of the grapes in every step of the wine-growing and winemaking journey. Every drop demonstrates an unwavering commitment to world-class vineyard and cellar skills.
THE VINEYARDS
The grapes were sourced from vineyards in and around the Western Cape. The viticulturist works hand-in-hand with the grape growers in managing each vineyard block to ensure the best quality fruit for this wine. The different microclimates and soil types associated with each vineyard add to the complexity of the wine.
THE WINEMAKING
The grapes were harvested at 24º to 25º Balling during February and March. The fruit was crushed and fermented on the skins in temperature-controlled stainless-steel tanks at 25ºC to 28ºC for 10 to 14 days. Upon completion of malolactic fermentation, the wine was matured in contact with French oak for a period of 12 months.
WINEMAKER
Samuel Viljoen
CELLARMASTER
Andrea Freeborough
