Everyday drinking SA Sauv. Tropical fruit flavours of melon, pear and passion fruit supported by fresh crispness with kiwifruit and green fig undertones. This is a delightful and balanced easy drinker.
A very inviting wine and a good example of this much questioned grape variety, the `bastard son of Pinot Noir`.... Very fragrant with a a light touch of purple and black fruits on the nose with a hint of pleasant cough syrup thrown in. With it`s spicy notes and grip it`s a perfect match for that mid week Chilli con Carne!
Touriga Nacional remains the most revered Portuguese grape and has been cultivated in the cape since the mid 1990`s. This deeply coloured wine, full of concentrated dark fruits is also distinguished by its fragrance and perfume. It`s full bodied with ripe, smooth tannins.
Made from grown grapes in the Stellenbosch, Paarl and Elgin regions, this wine is created to show the fresh, fruity and spice driven flavours of these Rhône varietals. The colour is youthful and purple/red. The nose is one of crushed black pepper, dark mulberry and mixed berry coulis.
This wine is part of the superb parcel of wines `liberated` by MW Richard Kelly. Richard believes that Chenin Blanc is the world`s best grape variety and he is determined to preach this message with evangelical zeal to all the budding winemakers in South Africa!!
This wine is part of the superb parcel of wines `liberated` by MW Richard Kelly. Richard has sourced this Syrah from the De Morgenzon vineyards in Stellenbosch and clsoely resembles the wines of Crozes-Hermitage & Saint-Joseph. The wine shows red-black fruit & a slight floral note on the palate.
One of our biggest selling reds, the Meerlust Red is made from the fruit that`s not quite good enough for the celebrated Rubicon, but is still an excellent expression of the style. This wine has an intense, opaque deep ruby colour, bright and vivacious in the glass, very youthful.
The juice was barrel-fermented in 228l second-fill Burgundy-shaped barrels, and matured “sur-lie” in thebarrel for 8 months with occasional “barrel rolling” to add richness to the palate. To accentuate the fresh citrus flavour, 32 % tank-fermented Chenin Blanc was blended with the barrel fermented portion.
After cold settling for two days, the juice was tank-fermented with a selection of French yeasts. After fermentation the wine spent 4 months “sur lie” in the tank with occasional lees stirring to accentuate the leesy character.Fresh limey-citrus and floral aromas with underlying tropical fruit and winter melon flavours.