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Fleur du Cap Merlot(2001)
The winemaking
The grapes were picked by hand at 24º Balling in mid February. In the cellar the juice was fermented cold at 14º C for 14 days. After fermentation the wine underwent malolactic fermentation. It was matured in 97% French and 3% American oak barrels. The American oak were all new barrels while the French oak consisted of 27% new and 27% second fill, 23% third fill and 18% fourth fill barrels.
Food pairings
Perfect with spicy Mediterranean food, full-flavoured fish, duck or guinea fowl.
Analysis
Residual sugar: read more...
The grapes were picked by hand at 24º Balling in mid February. In the cellar the juice was fermented cold at 14º C for 14 days. After fermentation the wine underwent malolactic fermentation. It was matured in 97% French and 3% American oak barrels. The American oak were all new barrels while the French oak consisted of 27% new and 27% second fill, 23% third fill and 18% fourth fill barrels.
Food pairings
Perfect with spicy Mediterranean food, full-flavoured fish, duck or guinea fowl.
Analysis
Residual sugar: read more...
- andrehoogendam
- Amsterdam, NL
- February 2008
-
No written review
-
June 2007
- A lively, ruby red Merlot with aromas of cherry and other berries, and a touch of chocolate and vanilla. On the palate, raspberry flavors mingle with vanilla and wood notes. It flows into a well-rounded, medium-full palate, and finishes smoothly with hints of fruit and wood. The ripe fruit makes the wine very drinkable now and the solid structure will allow the wine to age well over the next five years.
- virtuoso
- Rego Park, NY
- August 2007
-
No written review
- izikhulu
- South Grafton, MA
- November 2007
-
No written review
