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Meerlust Cabernet Sauvignon 2018

R512.00

Region: Stellenbosch

Tasting note:

On the nose the wine shows pronounced plum and classic cedar wood-cigar box notes with lifted dark fruit aromas. There is the characteristic hallmark aromas of fennel and liquorice associated with Meerlust Cabernet. On the palate the wine is full bodied but with richness of fruit and supple tannic structure typical of 2017.

3 in stock.
As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

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Growing fine wines on the Meerlust Estate has been part of the Myburgh family tradition for eight generations, beginning in 1756. Long recognized for producing world-class wines, the Meerlust Estate is singularly rich in charm and history. A tour of the estate, situated fifteen kilometers south of Stellenbosch, reveals its historical Dutch manor house, classical wine cellar, rose gardens, family cemetery, dovecote and bird sanctuary. Hannes Myburgh, the current owner, graduated from Stellenbosch University with a Bachelor of Arts degree majoring in French and English in 1982, before studying winemaking at Geisenheim in Germany. Hannes worked at Chateau Lafite in France and Von Oetinger in Germany.
The first owner of the property, a German immigrant named Henning Huising, recognized the beauty and potential of the farm and settled here in 1693. He named his new-found home “Meerlust”, meaning “pleasure of the sea”, as the manor house sits on a granite outcrop only 5km from False Bay, and in the warm summer months the vineyards are refreshed by ocean breezes and evening mists which roll in from the coast.

The Meerlust Cabernet Sauvignon 2017 was vinified from selected fruit from two low-yielding mature vineyards. The vines are densely planted on well drained, gravelly, low vigour Vilafontes and Dundee soil which has approximately 15 % clay to ensure water availability to the vines’ roots right through the growing season. The hand picked fruit was vinified in the traditional manner with partial un-inoculated fermentation and regular remontage. Only the free-run wine was used and aged for seventeen months in tight grained French oak barrels. 70% of the barrels were brand new with 30% second fill casks.