Thibault Merlot

A wine to savour on its own, the Thibault can also be enjoyed with roast beef and lamb, fillet steak with a mushroom-based sauce and hearty beef, lamb or game casseroles.

The Thibault is made from two site-specific vineyards on the De Wetshof Estate. Merlot Block 8 is 3,96Ha and planted to 12 846 vines in 2001. Cabernet Sauvignon Block 11 was planted in 2000 and comprises 8 611 vines on 2,65Ha.

After malolactic fermentation, the wines are taken off the lees into fresh barrels for further maturation. Some 18 months after harvest, the wines are blended and prepared for bottling.

After de-stemming, the grapes are cooled down and moved to tank for a few days’ cold-soaking on the skins before fermentation starts. The wine ferments dry on the skins and after racking and pressing the young wines are moved into French oak barrels specially selected by Monsieur Christian Radoux. The fine French oak enhances the fresh fruity aromas and flavours as the wines go through malolactic fermentation.

The name De Wetshof has been synonymous with the production of fine wines in South Africa since the 1970’s. As the first registered wine estate in the Robertson Wine Valley De Wetshof has become known internationally as South Africa’s eminent Chardonnay House due to the pioneering role it played in introducing this noble Burgundian grape to the country. The De Wet family’s winemaking heritage can however be traced back to 1694 when the first De Wets arrived at the Cape and immediately made a mark on the South African wine industry. Today De Wetshof is one of the few third generation wine estates in South Africa. Here Danie de Wet proprietor and cellarmaster is assisted by sons Johann (viticulture and marketing) and Peter (winemaker).