Tasting Notes
This Merlot has a beautiful deep red hue with aromas of blackberries, plums and cassis with hints of vanilla. Medium-bodied and complex, this wine has a juicy mouthfeel. The palate is layered with plush fruit, hints of chocolate and is well supported by silky smooth tannins that lead to a long and smooth finish.
Winemaker's Notes
From our pemium vineyard. Hand picked, with bunch sorting done at the cellar before destemming and crushing lightly. After two days of cold soaking, the fermentation was started. This lasted 6 days with two pump-overs a day at temperatures between 23 and 28 degrees celsius. After fermentation a further maceration was allowed for another 7 days after which the wine was removed from the skins. MLF happened in stainless steel tanks and afterwards the wine was aged in 40% new french oak 300 l barrels for 12 months. Bottling took place in May 2018. Keep up to 2027.
Serving Suggestion
Serve with hearty dishes like a grilled T-bone with herbed butter, Osso Bucco or try with a dark chocolate flourless cake.
Chef's Special
Beef Wellington
Varietal: Merlot
ALC: 14.64% | pH: 3.52 | RS: 3.6 g/l | TA: 5.8 g/l
SAWI Rating: 88 Points
Awards
| Signatures of Doolhof Merlot 2006 | Gold: Concours Mondial de Bruxelles 2008 |
| Signatures of Doolhof Merlot 2007 | Double Gold: Veritas Awards 2010 |
| Signatures of Doolhof Merlot 2008 | Silver: Veritas Awards 2011 88 points: Parker Points |
| Single Vineyard Merlot 2016 | Double Gold: National Wine Challenge 2018 Top Merlot in area: SA Terroir Wine Awards 2018 |
