limited stock Ernie Els

Merlot

standard courier: 3 working days

Sold by: Ernie Els Wines

R 185

Ready to ship   available1 X 54 Sold only in multiples of 6 Bottles

750 ml (Standard)

2016


Cultivar:

100% Merlot

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

14.50% alc vol Sugar g/l: 3.1
Type: Red Wine Cellaring Potential: 10 yrs+
Origin: Stellenbosch Appellation: Helderberg

Tasting Notes:

The 2014 Ernie Els Merlot abounds with ripe plums, figs and cherry. It is soft and juicy on the entry with a delicate floral expression that follows from nose to palate. Medium bodied and fine, an earthy complexity adds depth, while notes of Swiss chocolate give a luxurious feel. The firm tannins are balanced by a red-berry crunch and a long savoury finish.

Plums
Plums

Strawberry
Strawberry

Tobacco
Tobacco

Earthiness
Earthiness

As one of South Africa's leading ambassadors and one of the most recognizable faces in the world of sport, it is befitting that Ernie chose Stellenbosch to produce his wines. In 1999 the concept of Ernie Els Wines was born and with the help of award-winning winemaker Louis Strydom, they produced the maiden, 2000 vintage of Ernie Els - a 'classic' Bordeaux blend. The intention from the outset was to focus on delivering a quality product that could hold its own in the company of the world's finest wines. 

The Merlot vineyards grow on the warm north-facing slopes of the Helderberg region within the Stellenbosch appellation. The Hutton Clovelly soils contain a high gravel content which offers rich middle palate weight giving this wine exceptional depth and fruit purity. With an altitude of approximately 250 metres above sea level together with the cooling influence of the Atlantic Ocean just 15 kilometres away, this extends the ripening period by up to 3 weeks resulting in lovely phenolic ripeness.

On the sorting table, all excess stalks and inferior berries were carefully removed. Grape bunches were gently destalked with a Bucher de-stalker and lightly crushed. Fermentation took place in 7-ton, open-top stainless steel tanks with yeast WE 372 being added to the juice. The wines were pumped-over and punched-down manually 5 times per day ensuring maximum colour extraction from the skins. After primary fermentation the maceration period was 10 - 16 days before pressing.

Aged for 14 months - 300 litre French Oak barrels.

Food pairing

Herb grilled tenderloin fillets with mushroom Merlot sauce.

Beef Hard Cheese Vegetables Venison
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