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R1406 for 6 bottles

R234 per bottle
Fleur du Cap Unfiltered Merlot 2014

Fleur du Cap Unfiltered Merlot 2014

This wine has a deep ruby colour with a bright hue. On the nose it shows multiple layers of dark fruit such as plum and blackcurrant with a hint of oak spice. The palate is plush, rich and velvety with well balanced fruit and supple ripe tannins that lead to great ageing potential.

This succulent Merlot is perfect with Parma ham, roast lamb kebabs and a hearty oxtail meal. It is an ideal accompaniment to robust Italian dishes.

variety : Merlot [ 100% Merlot ]
winemaker : Pieter Badenhorst
wine of origin : Stellenbosch
analysis : alc : 14.43 % vol  rs : 2.88 g/l  pH : 3.51  ta : 5.49 g/l  
type : Red  style : Dry  body : Medium  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Cork  


2018 Veritas Awards - Silver

Handcrafted to unlock the natural style inherent in the best grapes from select parcels of vines grown in the Cape Floral Kingdom, these elegant wines capture the highly sought-after qualities of varietal character and terroir. These wines are not pressured by filtration - letting gravity do the work - resulting in a rich, complex taste that abounds with fruit and flavour.

in the vineyard : Terroir
Climate, soil, altitude and slope orientation are selected to capture as much varietal character as possible. Climate is mild with south and east-facing slopes offering natural protection against late afternoon sun. Cooling breezes from the Atlantic Ocean ensure rich, slow growing crops. The soil is predominantly medium textured and well-drained with good water holding capacity.

Vineyards: Viticulturist: Annelie Viljoen
The grapes were sourced from two separate vineyards, The Firs in Devon Valley and Groenland on the Bottelary Hills, The clone is MO348 grafted on Richter 110 rootstock which is known for excellent resistance to dry conditions. The vines are in balance with the terroir and deliver between 8 and 9 tons/ha. The vineyards are situated on a cooler southern slope and irrigation is only supplementary in the late season. Pest and disease control was implemented according to South African subjective IPW standards.

about the harvest: Grapes were handpicked.

in the cellar : Grapes were crushed via a sorting table and fermented in stainless steel tanks and small open top fermenters. Flavour and tannin extraction was evaluated daily and managed by manual punch downs, pump-over and delestage. After fermentation, the wine was drained off with the hard pressings excluded. The wine was transferred to French oak barrels for malolactic fermentation and left to mature for 18 months. Strict barrel selection ensures only the very best components are blended and bottled.

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