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R533 for 6 bottles

R89 per bottle
Matilda's Secret Red 2014

Matilda's Secret Red 2014

The wine displays typical characters of a cool climate, maritime-style Shiraz. This blend of Shiraz and Merlot shows aromas of dried herbs and black pepper on the nose with subtle sweet, ripe red fruit aromas. The elegant sweet fruit on the palate is complemented by the well-integrated tannin structure and a smooth, lingering finish.

The Matilda’s Secret will complement many red meat dishes, grilled chicken and a selection of cheeses.

variety : Shiraz | 50% Shiraz, 50% Merlot
winemaker : Kevin Grant & Johann Fourie
wine of origin : Walker Bay
analysis : alc : 14.00 % vol  rs : 3.53 g/l  pH : 3.57  ta : 5.70 g/l  
type : Red  body : Full   wooded
pack : Bottle  size : 750ml  closure : Screwcap  


2015 Gold Wine Awards - Excellent Value Award

ageing : The Matilda’s Secret 2014 is perfect to enjoy now and has an aging potential of five years.

Benguela Cove Lagoon Wine Estate is a 200 hectare lifestyle farm and exclusive luxury estate situated in Walker Bay, Hermanus. Overlooking the Bot River Lagoon and Atlantic Ocean these unusual maritime conditions ensure that this unique terroir produces outstanding quality grapes.

in the vineyard : The 2014 vintage, though challenging for some regions, was described as being “exceptional especially in the coastal regions” where above average yields with great quality were obtained. The harvest commenced one to two weeks later than normal due to late cold winter conditions and a cooler spring.

A very good, cold and wet winter filled water supplies to capacity ensuring even budburst. The climate remained favourable for flowering thereafter and good berry set was obtained. Cooler weather in March enhanced colour formation and flavour retention in the Shiraz. The overall moderate climatic conditions during the 2014 season contributed to intense colour, exceptional flavour and good structure in the red cultivars.

Benguela Cove’s annual rainfall of 570mm is one of the lowest in Walker Bay which means the vineyards are less prone to fungal diseases. This low rainfall, in combination with windy conditions promotes a minimal use of anti-fungal sprays.

The different soil types at Benguela Cove has some of the highest calcium content in South African vineyards and originate from weathered Bokkeveld shale with areas of iron rich ferricrete cobblestones being found in between.

The use of straw bales for mulching and the establishment of cover crops have doubled the original organic content of the top soil. The clay soils have a natural high soil water retention capacity, which facilitates the limited use of supplementary water irrigation from fresh mountain water.

in the cellar : The Shiraz and Merlot were fermented separately and each component underwent cold maceration for two days. The juice was inoculated with selected yeast strains. Fermentation lasted for seven days, during which it underwent regular pumpovers.

The wine was pressed after achieving the perfect balance and structure. Malolactic fermentation was done in tank and this blend of Shiraz and Merlot was wood-matured for four months in French oak.

OTHER VINTAGES - not for sale