Hoopenburg Merlot – 2018 Bush Vine

945.00

Virtually encircled by the majestic Simonsberg mountain range, and commanding an unobstructed view of Table Mountain, the vineyards, charming homestead and tasting centre at Hoopenburg are blessed with an atmosphere of peace and tranquillity.

Hoopenburg, owned by the Schmitz family from Germany, is unique in that it is the only wine estate in South Africa where 100% of the vineyard comprises bush vines. “Being planted to bush vines, our vineyards are naturally controlled to have yields of below 6 tons per hectare. Nourished by pure underground water, our unique dry-land bush-vine vineyards produce grapes of exceptional taste and flavour. All our grapes are hand-picked and sorted so we extract only the best juice, and in the cellar our aim is to capture and enhance the grapes’ natural potential,” says Anton Beukes, General Manager and Cellarmaster at Hoopenburg.

The Hoopenburg team, following and believing in the principle of environmentally-friendly farming, have converted some of their vineyard to organically grown blocks and the rest of Hoopenburg is farmed according to South Africa’s IPW Scheme (Integrated Production of Wine).

2 in stock

Description

Tasting Notes
Some of the best Merlots find their origins in Stellenbosch . Being cooler, the region gives the wine body and intensity. This wine is well rounded and smooth, well structured, with an abundance of red fruit. Soft, yet lingering tannins complete this beautiful wine.
Ageing Potential
The wine can be enjoyed now and will age very well for the next 3 years.
Blend Information
100% Merlot
Food Suggestions
This soft and palatable wine pairs well with a variety of red meats, cold meats and carpaccio. It is great with pasta dishes and delicious with crab curry.
In The Vineyard
The origin of these grapes stems from a 12 year old bush-vine vineyard in the Stellenbosch region. Harvesting took place at a balling of 24°.
In The Cellar
Crushed and destemmed berry fermentation was allowed for sixteen days in stainless steel tanks, where-after pressing and ageing in French oak barrels (20% new, the rest second– and third-fill) occurred for 20 months. Minimal filtration and bottling followed afterwards.

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