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 selected from 16 and 30 year old estate-grown Merlot plantings situated on clay-rich oak leaf, Vilafontes and Klapmuts soil.
40% green harvesting takes place at 60% veraison to ensure concentration and even ripening. A portion of the wine was given extended maceration on the skins for two weeks before pressing. Fermentation occurs in small stainless steel vats with regular pumping over for gentle extraction. Partial un-innoculated fermentation takes place before the juice passes into French oak tight grained Hogsheads for malolactic fermentation. After racking, the wine is matured in 65% new Nevers French oak, 35% second fill Nevers for 19 months before bottling.
The grapes were hand picked and selected in the coolness of the morning.
Deep, youthful purple colour with a ruby rim. Intense dark brambly fruit on the nose, mulberry, liquorice and damson plum with hints of dark chocolate and spice, tempered by a stony minerality. The full bodied palate offers generous, ripe, pure Merlot fruit with refreshing acidity, structured yet silky tannins and pronounced length and minerality. There is a core of juiciness, opulence and richness typical of the variety, while the Cabernet Franc and Petit Verdot lend greater complexity to the wine.
Red meats, game and strong cheeses.
Serve at 18-19°C. Cellaring potential: 12 years, provided wine is stored in ideal conditions.
John Platter: 4.5/5
Stellenbosch, South Africa