Douglas Green founded his eponymous company in 1942. He wanted to provide the best wines he could at the most even-handed prices. Nothing has changed on that front. The company is still going strong in Wellington and bottling some sublime wines. The Douglas Green Merlot 2019 is one of them. In the vintage following the break of the year’s long drought, this smooth, sappy, and fruity dry wine is made in cellars in the Swartland and the Breedekloof Wine Appellations under the supervision of the Douglas Green Oenologists. Fermented on the skins until dry, the wine underwent malolactic fermentation before spending three months on French oak staves. Brought to the Douglas Green Cellars in Wellington, the wines are blended and prepared for bottling.
From a Bordeaux shaped bottle closed with a screw cap. The label is an amusing etching of Douglas Green sitting on the running boards of his bakkie in a vineyard. In the glass, the wine is a brightshining ruby at the heart which pales out to crimson garnet at the edges. The aromas run into the palate which form entry has a perfect counterbalancing acidity, the softest of tannins and a whoosh of ample fruit, roadside brambles, plums and cherries. Smooth, round, soft and pleasing. This is a ‘drink now’ wine, though with a bit of cool cellaring for a year or two, you will be rewarded.
The Douglas Green Merlot 2019 is part of the great ‘we love Merlot’ movement. One of the most popular wines by the glass. I damn it not with faint praise, it is an easy drinker, for sipping around the braai fire as you wait for the coals to ember down. While it does well to honour the traditional Sunday Roast, I always think of Merlot as being a great partner for good rustic, well prepared food – pizza or pasta. Dianne Bibby’s Simple Roast Napoletana Pasta is a perfect match. Click here for her recipe, and to have a look at her website and her cookbook.
Read more about Douglas Green Wines – CLICK HERE