Premium Mixed Case

The grapes from bush vine trained Pinotage were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact to cold macerate in French oak tanks for 6 days. This approach provides improved color and flavor stability.

Climate, soil, altitude and slope orientation are essential elements required in capturing as much varietal character as possible. The climate is mild to warm with southern winds, ensuring grapes are cooled to optimum temperature for maximum character and flavour. Soils are predominantly medium textured and an average annual rainfall of 800 mm ensures minimal irrigation.

Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 100% French oak 225l barrels for 16-18 months. The use of predominantly older French oak allows the wine to retain fruit flavors and extract tannin from the oak, resulting in a balance of fruit and spice aromas, together with a well structured mid pallet.

The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability.

Climate, soil, altitude and slope orientation are essential elements required in capturing as much varietal character as possible. The climate is mild to warm with southern winds, ensuring grapes are cooled to optimum temperature for maximum character and flavour. Soils are predominantly medium textured and an average annual rainfall of 800 mm ensures minimal irrigation.

Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 40% new and 60% second and third fill French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 40% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.

The grape varietals were handpicked separately at phenolic ripeness and stored overnight at 10 °C to cool the grapes down before processing to tank. The grapes undergo bunch sorting and berry sorting before crushing only the finest berries into 70 HL French oak casks (Foudres). After filling Foudres by gravity, a temperature of 10 °C is maintained for 10 days with skins and juice in contact to ensure a sufficient cold maceration for optimum color and flavour extraction. During fermentation and maceration on the skins, the fermenting juice is daily pumped over the skins, which is also gently punched down into the juice to allow for optimum tannin and color extraction, as well as flavour development.

Germinal is a new addition to our flagship range. It is an assemblage of our finest barrels of Shiraz, Mourvedre and Grenache. The 2018 vintage is turning out to be a super vintage at Marianne! During the time of harvest, a cooler, some times cloudy month of March reminded the winemaking team of the cooler ripening conditions of their beloved French terroir. Naturally, that meant a longer hanging time for the grapes in cooler conditions to develop a complex aromatic profile.

This process takes about three weeks, before the wine is transferred to 40% new and 60% older French oak barrels for 16-22 months. The use of new French oak allows for the wine to retain certain flavors and extract tannin from the oak. By using only 40% new oak, the fruits within each varietal are respected and allowed to combine in perfect harmony ensuring truly magnificent fruit flavor and tannin structure.

The idea was to make a Provence style Rosé, light pale pink in color and elegant with subtle fruit and floral notes on the nose and pallet. The grape varieties used are true to a real Southern France style rosé. All cultivars were harvested specifically for Rosé production and pressed immediately when arriving into our boutique cellar - only the free run and soft press juices were used. The Shiraz and the Grenache were cofermented to produce a fine bodied wine with elegant aromas of rose petal, fresh cranberry and raspberry with a crisp acidity. Fermented separately, the Cinsault gave subtle aromas of strawberry, naaetjie and white peach.

Climate, soil, altitude and slope orientation are essential elements required in capturing as much varietal character as possible. The climate is mild to warm with southern winds, ensuring grapes are cooled to optimum temperature for maximum character and flavour. Soils are predominantly medium textured and an average annual rainfall of 800 mm ensures minimal irrigation.

After blending the wine was left to mature in stainless steel tank with occasional stirring up of the fine lees to ensure that all those fresh fermentation aromas are well protected. The final assemblage allowed for a fine, elegant and voguish Rosé in colour, aroma and taste.

The grapes were handpicked at phenolic ripeness and stored at 10°C. The bunches were hand sorted before being pressed, maintaining a temperature of 10°C. The juice was fermented and matured for 11 months in 40% in 2nd and 3rd fill French Oak Barrels and 60% in 2nd and 3rd fill French Acacia Stainless steal tank to allow complexity to develop. During fermentation and ageing, the lees were regularly stirred up in order to protect the delicate fruit and floral aromas and to improve the mouthfeel in the wine.

2021 - A very good vintage at Marianne Wine Estate, where production team focused on fine tuning their craft to produce elegant fine wines. A moderate month of February with some beautiful sunshine, together with some leaf-plucking in the bunch zone on the southern side of the canopy allowed for a beautiful phenolic ripeness producing bunches, full in flavours and high in acidity.

The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability.

Climate, soil, altitude and slope orientation are essential elements required in capturing as much varietal character as possible. The climate is mild to warm with southern winds, ensuring grapes are cooled to optimum temperature for maximum character and flavour. Soils are predominantly medium textured and an average annual rainfall of 800 mm ensures minimal irrigation.

Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 60% new French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 60% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.