The craft of viticulture of Zonnebloem – Merlot
Isabel Habets, the viticulturist, meticulously selects grapes from trellised, dryland vineyards in Devon Valley, Stellenbosch Kloof, and Jonkershoek. Positioned south-west facing, these vineyards maximize cooling maritime breezes, crucial for slow grape ripening and concentrated flavours.
THE CRAFT OF VINICULTURE
Transitioning to winemaker Bonny van Niekerk’s guidance, grapes are hand-harvested in March at 24° to 26° Balling. This ensures optimal ripeness with firm berries and skins. Each vineyard block undergoes a distinct treatment during a 10 to 12-day skin fermentation at 27°C. Gentle pressing at 5˚ Balling prevents harsh tannin extraction. Post-malolactic fermentation, the wine matures for 12 months in 80% French and 20% American oak barrels, enhancing its complexity.
THE WINE
The resulting wine boasts a captivating ruby red color, a bouquet blending red fruit, mulberry aromas, and subtle notes of cigar box and oak spice. On the palate, it’s an elegant, medium- to full-bodied wine with seamlessly integrated wood flavors, accessible tannins, and a satisfying finish.
FOOD PAIRING
Zonnebloem – Merlot is versatile, pairing well with rich oxtail stews, chicken curries, game, and red meat dishes. Enjoy it on its own or enhance your dining experience with these delightful pairings.
VEGAN-FRIENDLY APPEAL
In addition to exceptional craftsmanship, Zonnebloem – Merlot is vegan-friendly. This commitment adds an inclusive touch, broadening the accessibility of these high-quality wines.
Producer: Zonnebloem
Main Varietal: Red
Sub Varietal: Merlot
Vintage:
