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Simelia Merlot 2018

From R500.00

Origin: Voor-Groenberg | Wellington
Cultivar: Merlot 100%
Bottling Date: 28 September 2020
Release Date: December 2020
Total Production: 4,000 bottles
Type Of Closure: STELVIN LUX
Ageing Potential: Enjoy now and can be stored +10 years
Serve At: 16 – 18 Degrees
Pair With: Spicy Penne Arrabiata, Pizza, Vegetarian Dishes

An exciting, well balanced yet elegant Merlot with deep colour, generous aromas and flavours of berries and plums.The taste on the palate is full and fruity with soft and velvety tannins. A touch of smoke and spice, very intense and long lingering finish. This smooth, already approachable, young wine will easily develop for another decade.

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More Information

Growing Season
Following another dry season in 2017, the grape harvest in general was higher in the Cape Winelands. Interestingly the summer was rather dry than extreme heat and we experienced cool nights throughout the growing season, it greatly assisted the grapes during the ongoing drought.

Even though our water supply was adequate, we managed the water usage very carefully to assist the ripening process of the grapes. The dry conditions were favourable in the sense that there were no diseases present in the vineyards. The grape berries were also a bit smaller than usual which also provided amazing flavour concentration and a beautiful colour to our wines. Harvest time was a bit cooler than previous years, which then created the ideal conditions for a truly exceptional vintage.

Vineyards

SINGLE BLOCK SIZE 1,14 HA

PLANTED 1996

SOIL Decomposed Granite with traces of Table Mountain Sandstone

Vinification & Ageing
Anaylsis: Alcohol 14,5 % vol, Residual Sugar 2.1 gm/l, Total Acidity 5.60 gm/l, pH 3.61

The clusters were hand-picked into 18-kg crates and then selected and sorted by hand before destem, and finally softly crushed. All grapes come exclusively from our own single vineyard block situated on our farm at 200m altitude above sea level.

Fermentation took place in stainless steel tanks at temperatures between 26-30°C for 10 days, followed by 10-15 days of maceration on the skins. The malolactic fermentation took place mainly in French oak barrels, 20% new and 80% first and second fill barrels.

The wine then remained in barrels, in temperature-controlled cellars for 30 months. After bottling, the wine aged a further 3 months prior to release.

Awards & Accolades

4 **** Platter’s Wine Guide

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