R 162 per bottle
R 970 per 6 bottle casedelivered to your door in ZA
International Wine Challenge 2012 - Silver Medal
Top 100 SA Wines 2012 - Status
Plum and cigar-box aromatics prelude a multi-layered palate with an elegant tannin structure. This Bordeaux blend typifies Rustenberg terroir and has good ageing potential, if cellared correctly.
This wine is named for a former owner of Rustenberg, John Xavier Merriman, who bought the farm in 1892 in sympathy with farmers suffering from the phyloxera crisis. He played a great role in revitalizing Rustenberg and in promoting the tourism and agricultural value of Ida's Valley, the area close to the town of Stellenbosch in which Rustenberg is situated.
This Bordeaux blend typifies Rustenberg terroir and has good ageing potential, if cellared correctly.
10 -15 Years from vintage.
51% Cabernet Sauvignon, 35% Merlot, 7% Petit Verdot, 4% Cabernet Franc, 3% Malbec
Situation: South-West slopes of The Simonsberg Mountain, Stellenbosch
Wine of Origin: Simonsberg-Stellenbosch Altitude: 300m - 420m Distance from Sea: ± 25 Km Soil Type: Decomposed Granite (Hutton / Tukulu), Oakleaf Root Stock: 101-14 mgt Age of Vines: 11 - 21 years Trellising: Vertical shoot-positioned Pruning: 2 Bud-Spur pruning Irrigation: Drip irrigated
The heat wave that began in February 2009 caused rapid sugar ripeness, so judicious irrigation regimes had to be implemented in order to maintain a healthy canopy during the late ripening period. A cool spring and early summer made for an excellent vintage, particularly for the early-ripening varieties. Excellent analysis, good colour and wonderful phenolic ripeness were observed for this vintage, particularly in the Cabernet Sauvignon, where lower sugar levels were achieved.
Harvested : 17th February - 1st April 2009 Grape Analysis - Acidity: 5.5 - 7.29 g/l | pH: 3.3 - 3.61 | Sugar: 24.4 - 25.9° Balling Yield: 7 - 8 tons / ha
16 batches were vinified separately, and approximately 9 aerative pump-overs were employed. 2 or 3 rack and returns occurred during primary fermentation at approximately 26°C, in order to ensure maximum extraction, followed by 2 to 3 weeks extended maceration on skins. The wine was then drained and gravity-filled to barrels for Malolactic Fermentation (MLF). The separate batches were blended after 11 months and then returned to barrel for a further 9 months' maturation.
Oak used: 46% new and 54% 2nd- and 3rd-fill 225L French oak barrels Main yeasts used: Zymaflore (FX10) Bottled: January 2011 Barcodes 6 00 2251 960 076 (750ml bottle; local) 600 2251 970 075 (375ml bottle; local) 66 918 0000 03 5 (750ml bottle; USA) 2 600 2251 960 070 (6x750ml; local) 1 600 2251 970 072 (12x375ml; local) 66 918 0000 10 3 (12x750ml; USA) Case 750ml (6) Dimensions 317mm (H) x 162mm (W) x 238mm (L) Case 750ml (12) Dimensions 317mm (H) x 237mm (W) x 315mm (L) Case 375ml (12) Dimensions 270mm (H) x 190mm (W) x 253mm (L)