When your family ownership of your Estate goes back for 5 generations, and each family member who has been the Cellarmaster is called Paul, and your Estate is still run by family, you would know your vineyards and cellar really well. And so it is with Landskroon Wine Estate and the de Villiers Family. Originally from La Rochelle in Atlantic France, three de Villiers brothers arrived in the Cape as French Huguenots in 1659. Paul V and his cousins now run the Estate which is situated on the south western slopes of Paarl Mountain, named for its three large [very large] pearl shaped rocks which shine like pearls when it has rained on them. This is the home of Landskroon Merlot 2016.
Merlot is celebrating a resurgence in fame as South African vineyards are now being managed to bring out the best in this variety in our local conditions. Hallo Merlot, the local Merlot Interest Group is working hard to improve the quality and stature of the wines produced here.
The grapes for the Landskroon Merlot 2016 are grown on the Estate and taken to the cellar where Paul, Michiel du Toit, his winemaker, and the team destalk and crush the grapes and divide them between open top and closed fermenters. Fermentation takes place on the skins and once dry, the wine is racked off into both French and American oak barrels. A small percentage of new oak was used, while the remainder of the barrels were 2nd and 3rd fill barrels. The wine was then prepared for bottling.
It looks like
Bottled appropriately in a Bordeaux shaped bottle, nodding to the heritage of the grape with an elegant Anthony Lane design. In the glass, it is bloodplum at the core which pales out to ruby garnet at the core.
It smells like
Classical Merlot plums and bright dark berry fruits.
It tastes like
Rich and round with full flavours in the mid palate. A generosity of ripe plums and mainly black berries. The oak and its concomitant spices add support while allowing the fruit to shine.
It’s good with
Chilled lightly it is good as a pre-dinner drink in winter with some little slightly warm from the oven cheese bakes. As an accompaniment to a meal it works as well with meat dishes as it does with an organic butter roasted chicken or with a full flavoured vegetarian dish. Perfect for a soup evening with some crunchy fresh baked bread and a follow on of Dalewood Fromage Huguenot – a champion Paarl cheese, just like the wine. Dianne Bibby offers a selection of soups to warm your tummies this winter. Click here for her selection.
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