Steenberg Merlot 2017

Steenberg Merlot 2017

Awards/Evaluation

2011VT
Veritas: Double Gold

2012VT
Young Winemaker of the Year: Winner

Maker comment

The 2017 Merlot is a wonderful expression of its soil characteristics. You can enjoy the elegance of gentle red fruits and the vanilla, cedar and clove characteristics of Merlot. Aromas of cherry, tobacco and plum, with red currant, vanilla and clove. The velvety mouthfeel is complemented by crisp acidity and firm, fine tannins for excellent structure.

food pairing

Mediterranean cuisine using red meat such as lamb, beef stewed in tomatoes, olives, aged cheese, etc.

Country of origin/production area

south africa constantia

vintage

2017

*Depending on the stock situation, the vintage of the wine to be shipped may differ from the description. If you are interested in vintage, please contact us before ordering.

type

red full body

Main varieties

Merlot

Alcohol degree

14.0%

capacity

750ml

Producer information

Founded in 1682, it is the oldest winery in the Cape region. Steenberg is located in the cool Constantia Valley between Cape Town and Table Mountain, about 30 minutes outside of Cape Town. Steenberg means a mountain of stones, and in fact there is a rocky mountain nearby, and the complex terroir has produced numerous award-winning wines, including the representative Sauvignon Blanc, Merlot, and bubbles. The owner has changed frequently since the first Catalina Ross, but in 2005 Graham Beck, the leading sparkling maker in South Africa, became the owner and continues to this day. A five-star luxury spa hotel, a luxury private villa, a golf course, and two restaurants are also located on the winery grounds with a wonderful view, making it a winery loved by celebrities around the world.

overview

●Cap: cork ●Soil: weathered granite, well-drained Clovelly soil ●Cultivation: 5-16 years old. Thorough division of the stock and control of the production volume concentrate the fruit and bring out the color and characteristics typical of Merlot.
●Manufacturing: Grapes with a sugar content of 24 to 25 degrees are harvested. 15% of the juice is removed before crushing/destemming to improve flavor and color. The juice is kept cool (10°C) to skin contact for 5 days, and macerated for 10-14 days while keeping the temperature in the tank at a maximum of 28°C. After that, 24 months malolactic fermentation in 225L size French oak barrels (50% new, 30% 2nd year, 15% 3rd year, 5% 4th year).
Aging potential: 5-7 years

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