Barrel Ageing: 16 months in French oak, 40% new, the balance in older French oak barrels
Maturation: 10 – 20 years from vintage
Alcohol: 14 % by volume
Residual Sugar: 1,62 g/l
Total Acid: 5,72 g/l
pH: 3,45
Ripe, dark plums and chocolate on the nose with damp forest floor whiffs and clove spices. The palate is plush and the plum note carries through, along with hints of cinnamon. Fine grained tannins allow for a lingering finish.
From R210.00
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Barrel Ageing: 16 months in French oak, 40% new, the balance in older French oak barrels
Maturation: 10 – 20 years from vintage
Alcohol: 14 % by volume
Residual Sugar: 1,62 g/l
Total Acid: 5,72 g/l
pH: 3,45
Merlot pairs well with a range of foods. Panko crumbed pork with mustard cream sauce, roasted tomato pasta or a juicy hamburger with cheddar cheese topping.
Hartenberg winemaker, Carl Shultz, won the Diners Club “Winemaker of the Year” award for the very fine 2004 Estate Merlot at the 2008 International Wine & Spirits Competition in London, our 2005 Estate Merlot placed 8th in the world.
2018: 93 points Tim Atkin, 4½ stars Platter’s SA Wine Guide
2017: 4½ stars Platter’s SA Wine Guide
2016: 93 points Tim Atkin
2015: 4½ stars Platters SA Wine Guide
2015: 93 points Tim Atkin, Gold Medal Decanter World Wine Awards (the only South African Gold medal for Merlot), Gold Medal Veritas Awards 2017
2014: 92 points Tim Atkin, 4 stars Platter’s SA Wine Guide
2013: 4 stars Platter’s SA Wine Guide
2012: 4 stars Platter’s SA Wine Guide
2011: 4 stars Platter’s SA Wine Guide
2010: Gold Medal Concours Mondial 2014, Gold Medal Veritas, 4 stars Platter’s SA Wine Guide
2009: 4 stars Platter’s SA Wine Guide 2013, 91 points Robert Parker
Each vineyard was specially selected, and each bunch of grapes was hand-picked early in the morning. The grapes were cold soaked for two days, then the juice inoculated with a French-sourced yeast. The must was fermented and pumped over four times daily, followed by an extended maceration for fourteen days, and a fractional pressing.
After settling, the wine was moved to French oak for malolactic fermentation.
If you’re a little confused about what all this means, it means the guys who make this are all a little bit cuckoo for making wine, and they won’t let anyone or anything get in the way of making the best one they can. In the world. In fact, the universe.
And that’s all you need to know. Except where to find the corkscrew.
Lunches
Wednesday-Sunday: 12:00 – 15:00 (Vintner's Platter available Mondays & Tuesdays)
Picnics are currently out of season
Wine Tasting
Monday-Friday: 09:00 - 17:00, Saturday: 09:00 - 16:00, and Sunday: 10:00 - 16:00
Wine Sales & Collections
Monday-Friday: 09:00 - 17:00, Saturday: 09:00 to 16:00, and Sunday: 10:00 - 16:00
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