Groot Constantia Merlot 2019
Juicy plum and vanilla flavours complemented by a slight hint of mocha, capsicum and chocolate
Soft & Supple
£23.95
| Producer | Groot Constantia |
|---|---|
| Country | South Africa |
| Region | Western Cape |
| Wine Type | Red Wine |
| Body / Style | Soft & Supple |
| Grape Blend | 100% Merlot |
| Bottle Size (ml) | 750 |
| % Abv | 14 |
| Vintage | 2019 |
| Special Features | Vegan |
| Extra Info | Chocolate & spice |
| Food Pairing Guide | Pork shoulder, roasted mushrooms |
| Terroir | Deep Mountain solis |
Groot Constantia Merlot is a rich and ripe Merlot delivering aromas of sun ripened plum, mocha and dark chocolate enveloped in delicate hints of oak spice, tobacco and cinnamon. The palate of ripe black fruits and subtle oak is framed by firm tannins through to a lingering finish.
Groot Constantia is South Africa's oldest estate and one of South Africa's most visited tourist attractions. In 1685 Cape Governor Simon van der Stel built a farm in the foothills of Table Mountain, which he named Constantia. Groot Constantia received world acclaim from Napoleon, Bismarck and King Louis Philippe of France who was the biggest single buyer of Groot Constantia wines. They had to sell to the Cape government after phylloxera ravaged the vineyards. Now, the total estate covers 165 hectares of which 87 hectares are planted, at an altitude of 60 to 280 metres above sea level. The climate is generally cool resulting in complex and balanced wines.
The vineyards are located on the steep valley on the eastern side of Table Mountain. The grapes come predominantly from a block that varies between 67 and 95 metres above sea level, on slopes that are south to southeast facing. The climate is Mediterranean with cooling breezes from the Atlantic Ocean encouraging balance and complexity in the grapes. The average rainfall is approximately 1,100mm per annum. The soils are Clovelly and Glenrosa- a gravelly soil with low fertility.
The grapes were picked when fully ripe and fermented in temperature controlled stainless steel tanks. The wine was pumped over every four hours, during the first half of the fermentation, to extract good levels of colour, flavour and fine tannins. The wine was matured for 18 months in 225 litre barrels of which 61% was new French oak 10% was second passage and 29% was third passage barrels.
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