Boland Cellar Flutterby Merlot 2015 & Nadia Graves’s Mushroom Risotto with Lamb – 13.04.2017

Boland Cellar Flutterby Merlot 2015

Merlot, mystical magical Merlot, the most planted red wine grape in Bordeaux, is named for Merle, French for blackbird or thrush.  Used both as a single variety wine and blended with Cabernet Sauvignon in order to soften is high tannic nature.

Merlot has its opponents and vociferous proponents in South Africa.  There is a Merlot Interest Group, in which some serious players participate. And latterly winemakers are paying more and more attention to the grape and trying to understand how to elevate it in the cellar, where it should be planted and how the vineyards should be treated.

Boland Cellar is well known for its Winter Wine & Dine evenings

There are Merlots in all price ranges and fortunately some excellent wines at great prices.  Simply because Merlot is the ‘more often requested’ wine by the glass, particularly in the USA.

The Boland Cellar Flutterby Merlot 2015 hits the sweet spot for innovation, environmental awareness and affordability.  Packed in a lightweight bottle, the carbon footprint of the product of the wine is diminished without any compromise on the quality of the wine.

The Boland Cellar Team

Sourced from the Boland Cellar Grape Producers in the Cape Coastal region which has a variety of micro-climatic conditions where the vines are planted in decomposed granite and shale soils.

Picked at ideal pip ripeness in the early morning, the grapes were taken to the cellar where they were stalked and crushed and then underwent cold maceration for 2 days before natural fermentation comments, cool and long and slow. After fermentation, the wine stayed on the skins for a week.  This softens and makes the wine smoother.

Merlot Grapes hanging on the vine

It looks like
Packed in a light weight Bordeaux shaped bottle, with an enchanting label illustrated with butterflies.  In the glass, it is ruby plum at the core, which pales out to garnet at the rim.

It smells like
Frais des bois, rustic brambles and ripe plums. Underscore of oak.

It tastes like
A generosity of berry fruits, bloodplums and blueberries. Soft tannins in a satisfying long aftertaste.

It’s good with
Perfect red wine by the glass, perhaps with a sharp knife and a stick of biltong while watching your favourite team on the telly. It is a brilliant partner for food. Nadia Graves’s Mushroom Risotto with Lamb, cooked up in her Dordogne kitchen, is a delicious partner. Click here for her recipe.

Nadia Graves, a cooking class in the Dordogne

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