South Africa
Plaisir de Merle
(Cape Province, South Africa)
Plaisir de Merle,
a stunning estate in the Cape Province, was founded by a French Huguenot
in 1687. Stellenbosch Farmers' Winery is the present owner. Its unique features
are a moat around the winery and an elevated walkway inside the cellar giving
visitors a bird's eye view of the facility. Superb grounds around the homestead.
The Homestead
of Plaisir de Merle (1764)
The Estate
Location: Paarl Valley, between the Groot and Meulstrom rivers
Vineyard: total 974 hectares (2500 acres); only 315 hectares under
vines (788 acres)
Soil: great variety of soils, slopes and elevations
Climate: vineyard faces various wind directions; each varietal
planted for optimum micro-climate
Varietals: Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot
Vinification
Winemaker: Niel Bester; Paul Pontallier (Château Margaux)
is consultant winemaker
Aging: Nevers and Allier oak barrels (300 l.)
Production: very limited
The Wines
Plaisir
de Merle Chardonnay
Origin: south-eastern slopes of the Simonsberg Mountain (Simondium
Valley)
Elevation: 360 meters above sea level (1100 ft.)
Vinification: barrel-fermented in new French oak (medium toasted)
for 4 months
Aging: on its lees in Nevers and Allier oak barrels; no malolactic
fermentation
Serving Suggestions: lobster bisque, Dover sole and other delicate
fish dishes
Plaisir
de Merle Cabernet Sauvignon
Origin: Cabernet Sauvignon (95%), Merlot (5%)
Simonsberg Mountain
Elevation: 270 meters above sea level (810 ft.)
Vinification: skins contact for 7 to 10 days after fermentation
Aging: 10 months in Nevers and Allier oak barrels (300 l.)
Serving Suggestions: steak, rack of lamb, veal chop, venison, game
Press: "The beautifully packaged wines (Chardonnay and Cabernet
Sauvignon) deliver restrained, elegant flavors that recall France in their
balance and slight austerity" Wine Spectator
Plaisir
de Merle Sauvignon Blanc
Origin: Sauvignon Blanc (100%) - Simonsberg Mountain
Elevation: 425 meters above sea level (1275 ft.)
Vinification: 14 hours skin contact; fermentation in 2 year-old
oak barrels
Aging: on its lees for 3 months in 300 l. oak barrels
Style: powerful and ripe, with a broad range of flavors
Serving Suggestions: goat cheese; raw or grilled shellfish; summer
salads (Niçoise, Greek); curried dishes; fresh fruit
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