2012 Veritas Wine Awards - Double Gold Medal
Terroir Wine Awards 2010 Silver Michelangelo International Wine Awards 2010
A beautiful garnet red color and an ideal example of a Merlot. Gentle spice and herbs are apparent on the nose with a hint of currants, almost like fruit cake. Flavors are elegant and fruity and include black fruits and vanilla combined to give a smooth lingering after taste.
A beautifully gentle medium bodied wine that is perfect to drink now yet could mature well within the bottle for a further 2 years.
This wine complements lighter dishes or meats marinated in herbs and spices. Would be ideal with a herb crusted pork loin or stuffed roast chicken.
Marianne Estate is a 36-hectare boutique wine estate located on the foothills of the Simonsberg Mountain. We have been producing small batches of premium wines made in our state-of-the-art cellar since 2004. All our grapes are handpicked and treated to a luxurious retirement for a couple of years in new French oak. A Tradition of Winemaking. Christian Dauriac, the owner of Marianne Estate, has been making wine in Bordeaux for over 30 years. He currently owns three Chateaux in Bordeaux: Destieux (Grand Cru Classe of Saint-Emilion), Montlisse (Grand Cru) and La Clemence (Pomerol). Christian regularly brings in specialists from France to give us a hand with the winemaking, including world-renowned winemaker Michel Rolland. Terroir (Viticulturist: Andre van den Berg). Climate, soil, altitude and slope orientation are essential elements required in capturing as much varietal character as possible. The climate is mild to warm with southern winds, ensuring grapes are cooled to optimum temperature for maximum character and flavour. Soils are predominantly medium textured and an average annual rainfall of 800 mm ensures minimal irrigation.
The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness.
Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability. Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential..
Head Winemaker: Christian Dauriac Assisted by: Abraham de Klerk & Laure Ininger
Date Stars Points (20) *A (3) *N (7) *P (10) Value Posted By
04 Jul 12 14 2 5 7 Joe F Give it time. This misses is going to age beautifully.
*A = Appearance *N = Nose *P = Palate