Fleur du Cap Privee Merlot Unfiltered

This unfiltered wine is unique, but Fleur du Cap certainly knows how to handle that! This Merlot is a special piece of craftsmanship, as the vineyard is situated in a unique location: a northwest slope in the Bottelarij Hills near Stellenbosch. Fleur du Cap claims that the best Merlot grapes in all of South Africa grow on this steep slope, and we can only say it's special.

The ideal conditions for the Fleur du Cap Merlot

The Fleur du Cap Merlot is made entirely from Merlot grapes from specially selected vineyards in Stellenbosch and Somerset West. The climate there is mild. The vineyards face south and east, protecting the fruit from the late afternoon sun. The cooling breeze from the Atlantic Ocean ensures a cool, slow, and even ripening. The Stellenbosch vineyards are approximately 15 years old and lie between 210 and 250 meters above sea level. The Somerset vineyards are approximately 8 years old and lie at an altitude of 150 meters. The grapes are harvested by hand in mid-February. After harvest, the grapes are crushed via a sorting table and fermented in stainless steel tanks and small open fermenters. Flavor and tannin extraction is evaluated daily and managed through manual punchdowns, pumpovers, and delestages. After fermentation, the wine is drained without the hard pressing. The wine is then transferred to French and American oak barrels for malolactic fermentation and aged for eighteen months. Strict barrel selection ensures that only the very best components are blended and bottled.

A powerful wine from Fleur du Cap

Thanks to its long aging, this Merlot has developed into a powerful wine. This is clearly noticeable on the nose, with abundant hints of cherries, blackberries, green herbs, and vanilla. On the palate, it boasts beautifully ripe tannins, abundant spice and black fruit, complemented by a hint of vanilla, toast, and oak. This soft, full-bodied, and fruity Merlot pairs well with a wide variety of dishes. Enjoy pâté with herby compote, lasagna with broccoli, nuts, and gorgonzola sauce, or couscous and mature cheese.