Groot Constantia Merlot 2013 – 05.07.2016

Groot Constantia Merlot 2013Groot Constantia Merlot 2013

Groot Constantia has been in the wine business since 1685, that’s now into its 331st year.  Founded by Simon van der Stel, whose mantle is now worn by Boela Gerber, who is producing top notch award winning wines with his assistant Daniel Keulder, in conjunction with Flo Beukes, the estate’s Vineyardist.

The grapes for the Groot Constantia Merlot 2013 are from vines, planted in Glenrosa soil, mainly from one block which faces south to south east.

Boela GerberBoela Gerber, Groot Constantia’s Winemaker

Hand harvested, destemmed and crush, the grapes are fermented in stainless steel tanks with four hourly pump overs to facilitate extraction of aroma, colour, flavours and gentle tannins.  Once fermentation was complete and the wine had but 1.6 grams per litre of residual sugar, it was taken to 225 litre French oak barrels.  44% of these were new and the balance made up of 2nd and 3rd fill barrels.  The wine was then prepared for bottling.

Merlot from the PomeraolMerlot Grapes, ready for the cellar

It looks like
Bottled in a Bordeaux shaped bottle with the Constantia emblem embossed just below the nect.  This may only be used for grapes grown in Constantia. In the glass a dark opaque ruby red, which pales out to garnet at the rim.

It smells like
Merlot has wonderful plum whiffs. Rustic berries like mulberries and brambles also present with sweet brown spices.

It tastes like
Brilliant generous full mouth of sappy fruit, held together with excellent balancing acidity, fine tannins, well applied oak and a fruited weighty dry tail.

Waterblommetjie-bredie-1-680x1024Waterblommetjiebredie by Nina Timm

It’s good with
Merlot is accepted as one of the red wines by the glass.  For without wishing to talk it down, it is so easy to drink.  Everything in its place.  However it works so well with good food, anything from a Wednesday night burger to the full flourish of the Sunday Roast lunch. With waterblommetjies

[Aponogeton distachys] coming in to season, now is the time for a cut of Karoo lamb and some slow braising.  Waterblommetjiebredie by Nina Timm is the answer.  Click here for her recipe.

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