The Merlot grapes come from vineyards in the Stellenbosch and Somerset West regions. The vineyards were planted in 1992, 1999, and 2000, at altitudes ranging from 150 to 250 meters above sea level, and produced yields of 8-9 tons/ha. Supplemental irrigation was introduced towards the end of the growing season. The vines were trellised using a 5-wire hedgerow system, with leaves broken early in the forest zones to expose the bunches to direct sunlight.
The grapes are harvested in mid-February at a temperature of 23 to 24 degrees Celsius. In the cellar, the grapes are carefully destemmed, crushed, and inoculated with a selected yeast. To preserve fruit flavors, the fermentation temperature is controlled at 25 degrees Celsius. Color and tannin extraction is carried out by pumping over and evaluated daily to prevent the incorporation of harsh tannins. After fermentation, the wine is drained and the skins are pressed without a hard press. Malolactic fermentation occurs naturally. Finally, the wine is aged for twelve months in a combination of French and American oak.
The Fleur du Cap Merlot from the Essence du Cap series displays a ruby red color in the glass. On the nose, the wine offers delightful aromas of dark chocolate, Amarena cherries, and overripe plums. These aromas are accompanied by a slightly elegant woody note. The Essence du Cap Merlot is velvety smooth and beautifully balanced on the palate. The aromas of pure, soft fruit stand out in the foreground, framed by a hint of sweet oak. This taste impression lingers on the palate. The Essence du Cap Merlot is the perfect partner for spicy Mediterranean dishes, fish, or duck.
