Marianne Merlot 2005

Marianne Merlot 2005

An elegant garnet red in color, this wine has a fruity, complex nose incorporating aromas of ripe plum and floral notes. On the palate, flavors are fruity and soften beautifully with hints of red berries and lavender

This wine complements lighter dishes and delicately flavoured meats with herbs and so would be well suited to some succulent pork or pheasant.

variety : Merlot [ 100% Merlot ]
winemaker : Christian Dauriac
wine of origin : Paarl
analysis : alc : 15.5 % vol  rs : 5.2 g/l  pH : 3.79  ta : 4.7 g/l  
type : Red  body : Full   wooded
pack : Bottle  closure : Cork  


Gold Medal Michelangelo International Wine Awards 2008

ageing : Overall a well rounded wine that is nicely matured and ready to drink now.

in the vineyard : Our Property.
Marianne Estate is a 36-hectare boutique wine estate located on the foothills of the Simonsberg Mountain. We have been producing small batches of premium wines made in our state-of-the-art cellar since 2004. All our grapes are handpicked and treated to a luxurious retirement for a couple of years in new French oak.

A Tradition of Winemaking.
Christian Dauriac, the owner of Marianne Estate, has been making wine in Bordeaux for over 30 years. He currently owns three Chateaux in Bordeaux: Destieux (Grand Cru Classe of Saint-Emilion), Montlisse (Grand Cru) and La Clemence (Pomerol). Christian regularly brings in specialists from France to give us a hand with the winemaking, including world-renowned winemaker Michel Rolland.

Terroir (Viticulturist: Andre van den Berg).
Climate, soil, altitude and slope orientation are essential elements required in capturing as much varietal character as possible. The climate is mild to warm with southern winds, ensuring grapes are cooled to optimum temperature for maximum character and flavour. Soils are predominantly medium textured and an average annual rainfall of 800 mm ensures minimal irrigation.

about the harvest: The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness.

in the cellar : Upon crushing, a temperature of 10° C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new French oak barrels for 16 - 22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.

Head Winemaker: Christian Dauriac
Assited by: Chris Albrecht & Pierre Cazenave

OTHER VINTAGES - not for sale