Attractively platinum in colour with bright green inflections. Complex
and pretty on the nose with notes of quince, citrus and vibrant florals,
which develop into lemon curd, oatmeal and marzipan richness. Full
bodied and generous on the palate with a crisp acidity and a long,
Meerlust Estate has been the pride of the Myburgh family since 1756.
Today, the dedication to quality winemaking continues under the guidance
of 8th generation, Hannes Myburgh. Cellar Master, Chris Williams, who
has worked on the estate since 1995 has been in charge of winemaking
since 2004. The name Meerlust means pleasure of the sea, as the
property is situated 5km from False Bay (and 15km south of
Stellenbosch), with the cooling influence of the coast, allowing the
grapes ripen slowly.
Partial whole bunch pressing and static settling takes place overnight
with some solids remaining in the juice. The juice is then transferred
to 60% new tight grain Allier French Oak and 40% second fill 300 litre
barrels for fermentation. Half of the barrels are inoculated with
selected Chardonnay yeast, while the other half undergo un-inoculated,
spontaneous fermentation. After fermentation, the wine is given a
racking to remove heavy lees and returned to barrel for malolactic
fermentation. The wine is barrel matured for 12 months before bottling.
||08. Ripe toasty whites
||grilled fish, pork or roast turkey/chicken.
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