The wine displays an inky black centre with alluring swatches of plum. This masculine perfume is embroidered with an array of spices. Decadent layers of mulberry wrapped in vanilla pods entice your sense, while tailored tannis capture the aromas of black fruit.
Delicious with Chalmar rump, espetadas and a great pair with seared tuna layered with coarse pink peppercorn.
20122015 Veritas - Gold Medal2015 Syrah du Monde : Silver2015 TOP 100 SA Wine Challenge2015 John Platter Wine Guide: 4½ stars20112014 Robert Parker: 92 Points20102013 Veritas Wine Awards - Gold2013 International Wine and Spirit Competition - Gold2013 Old Mutual Trophy Wine Awards - Bronze2013 Syrah du Monde - Silver2013 Top 100 SA Wine Challenge2013 John Platter Guide - 5 Stars20082012 Platter's Guide - 4.5 stars2011 Veritas - Silver Medal2011 Platter's Guide - 4.5 stars20072010 Syrah du Monde - Gold Medal2009 Veritas - Silver Medal
ageing :
8 to 10 years
The name Merindol is taken from the Malan Coat of Arms and is the French village where the Malans originated. Over the past fifteen years Simonsig has replanted Shiraz vineyards with the best Shiraz clones available. Each vineyard was planted on a specially selected site to optimise quality. This has led to a dramatic improvement in quality. The Merindol vineyard is planted on a deep red Hutton soil of weathered granite origin. These are the most sought after soils for growing premium red wine. The high clay percentage has a high water retention capacity and this sustains the vines during the dry summer months. The vineyard was planted in 1996 with a French Shiraz clone SH 99 and it yielded 9.5 tons per hectare after green harvesting was done at veraison. Style of WinePremium quality oak matured Syrah from a selected single vineyard site.
Grapes were crushed, destemmed and cold soaked for two days prior to inoculation. 55l/Ton of juice were drawn off at crushing to enhance concentration. Fermentation peaked at 29°C. With regular and controlled pumpovers sufficient colour and tannin extraction was created. 25 Days of extended maceration before pressing. Malolactic fermentation in new French oak barrels.Wood Maturation14 months. 100% New French Oak Barriques. 1st fill 100%
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