CAPE HEIGHTS MERLOT 2023

Name: CAPE HEIGHTS MERLOT 2023
SKU: 00103
Price: 10.35 GBP
Availability: InStock

£10.35

Western Cape. Soft, lush, easy drinking merlot with juicy berry fruit, ripe plums and hints of chocolate.

In stock

SKU: 00103 Categories: SOUTH AFRICA, SA Red

Description

A classic easy drinking merlot filled with lush, juicy plums and granny’s blackberry jam with a blob of chocolate spread. A proper crowd pleaser.

GRAPE	Merlot	CLOSURE	Screwcap
REGION	Western Cape	VEGETARIAN	No
VINTAGE	2023	VEGAN	No
ABV	13.5%	ORGANIC	No

DRY |________*________|________|________| SWEET

LIGHT |________|________|________*________| FULL BODIED

NO OAK |________*________|________|________| OAKY

Enjoy this wine? See our other merlots.

Fancy trying your hand at Blackberry jam? Try this recipe.

Additional information

Boutinot South Africa

Boutinot South Africa is driven by our passion for discovery and desire to capture the real essence of South Africa in every bottle. We have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, terroir. Our home-grown South African winemaking team of JD Rossouw, Ryno Booysen and Pierre Louw drive the energy and enthuasiam for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules and pushing boundaries. We use a combination of knowledge, a love of nature and science to create versatile, expressive and food-friendly wines from a country that has been making wine for 360 years.

Production

Merlot grapes are sourced from long standing vineyards on the Swartland/Wellington borders and also the Breede River Valley. Low rainfall, warm weather, mainly decomposed granite soils and low trellised vines all adds really interesting complexity to the final wine. Grapes are picked in mid-March, destemmed and placed in open top fermenters. Pigeage is carried out four times daily (whilst up to half of the sugar is fermented), then only twice daily to the end of fermentation – this is a soft delicate way of wetting the cap and aerating the wine. Malolactic fermentation follows before the wine is left on its lees to extract extra depth and soft tannins. A touch of elegance is achieved by using a modest amount (10%) of oak.