Winemaker's Comments
The wine reflects the diversity of the farm with its different soil types, micro-climate and fynbos integrated between the vineyards. Each of the wines in the blend stands out in terms of its varietal expression but blended together they form a harmonious wine where no single cultivar dominates.
Colour: Bright red.
Bouquet: Aromatic red berries, spicy sweet tones with cedar and subtle vanilla aromas.
Taste: Blackcurrant and a variety of red berries. Sweet, ripe fruit. Tannins firm and oak well integrated with fruit. Full-bodied with oak adding hints of tobacco and cedar.
Serve with grilled meats or pot-roasts.
variety : Cabernet Sauvignon [ 40% Cabernet Sauvignon, 10% Petit Verdot, 10% Malbec, 15% Cabernet Franc, 15% Shiraz, 10% Merlot ]
winemaker : Niel Bester
wine of origin : Paarl
analysis : alc : 14.0 % vol rs : 1.24 g/l pH : 3.51 ta : 6.13 g/l
type : Red style : Dry body : Full taste : Fragrant wooded
pack : Bottle size : 0 closure : Cork
in the vineyard : Background
Established by the French Huguenots in 1693 on the slopes of the Simonsberg Mountains between Paarl and Franschhoek, Plaisir de Merle is a real gem. A Distell showpiece, this 974 hectare estate in Simondium, Paarl has earned international acclaim for its white and red wines. About 400 hectares are planted with a variety of noble grape cultivars such as Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, Shiraz and Malbec. An area of only about 80 hectares of prime vineyards has been set aside for the Plaisir de Merle cellar. Winemaker Niel Bester, who has gained fame in producing classically styled yet accessible wines, attributes the success of his wines to being able to work with great fruit coming from a very unique terrain, as well as the valuable input from his viticulture team.
The Vineyards
The diversity of the soils, slopes and elevations all add to the quality of the Plaisir de Merle grapes. Well-drained weathered granite soils (predominantly Tukula and Hutton) with good water retention allow minimal interference in irrigation with most vineyards being dry land. The grapes were sourced from the Plaisir de Merle vineyards in Simondium. The vines, ranging in age from 10 to 17 years, are situated between 130m and 350m above sea-level on the south-eastern slopes of the Simonsberg.
Viticulturist: Freddie le Roux
in the cellar : The winemaking
The grapes were fermented in small stainless steel tanks at 24° C for 9 - 12 days. The juice was pumped over the skins daily to extract colour, tannins and flavour. Upon completion of fermentation the wine was left on the skins for a further 8 - 12 days. The wine was racked and malolactic fermentation was completed in the barrels. It was matured in new 300litre French oak barrels for 16 months. Great care went into the selection of individual barrels to create this unique wine. After blending, the wine was fined and racked off the lees and bottled.