Meerlust Estate has been the pride of the Myburgh family since 1756. Today, the dedication to quality winemaking continues under the guidance of 8th generation, Hannes Myburgh. Cellar Master, Chris Williams, who has worked on the estate since 1995 has been in charge of winemaking since 2004. The name Meerlust means “pleasure of the sea”, as the property is situated 5km from False Bay (and 15km south of Stellenbosch), with the cooling influence of the coast, allowing the grapes ripen slowly.
The grapes are sourced from two vineyards on the estate, the first planted in 1991 and situated on alluvial Dundee soils which produces the rich textured mouth feel and minerality. The younger vineyard was planted in 2007 on Cartref soils giving a greater fruit expression.
Partial whole bunch pressing and static settling takes place overnight with some solids remaining in the juice. The juice is then transferred to 60% new tight grain Allier French Oak and 40% second fill 300 litre barrels for fermentation. Half of the barrels are inoculated with selected Chardonnay yeast, while the other half undergo un-inoculated, spontaneous fermentation. After fermentation, the wine is given a racking to remove heavy lees and returned to barrel for malolactic fermentation. The wine is barrel matured for 12 months before bottling.
The grapes were hand picked at five separate picking stages to ensure optimum ripeness.
Bright platinum in colour with vivacious green inflections. Complex and pleasant on the nose with notes of quince, citrus and vibrant florals, which develop into lemon curd, oatmeal and marzipan richness. Full bodied and generous on the palate with a crisp acidity and a long, mineral finish.
Serve with grilled fish, pork or roast chicken.
Serve at 12-14°C. Cellaring potential: up to six years, provided wine is stored in ideal conditions.
Stellenbosch, South Africa