Duque de Montebello Jumilla Tinto, Monastrell, PDO, süß
The Meerendal Elemente Red has a deep dark colour and is bursting with red fruit such as cherries, raspberries, plumbs and mulberries on the nose with hints of smoke and spice. It displays juicy red berry flavours on the palate with soft supporting tannins.
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A Pieroth wine consultant can advise you in detail about this product.
Article Number: 55527
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juicy red berry flavours on the palate with soft supporting tannins
Meerendal has a Mediterranean climate with warm, dry, summers with a unique pattern of cool winds. Winters are cold and wet with an annual rainfall on the estate of a 780mm. Grapes are handpicked at 24.5 °Balling from a yield of 10 Ton/Ha. These grapes are sourced from multiple vineyards on the farm, to create a fruit expressive wine. Fermentation takes place in traditional open concrete tanks; each tank can hold 5 tons of grapes. Punch downs takes place 6 times daily and they are all done manually by the cellar staff. This wine is matured for 12 months in 225L French oak barrels (5% new and 95% third fill).
The ideal wine for herb crusted roasted red meats, Ribeye steaks and charcuterie boards.
Only about 30 km north-east of Cape Town, the tradition of the Meerendal wine estate began as early as 1702, when Governor Willem Adriaan van der Stel, son of Constantia founder Simon van der Stel, handed over the land, which was fertile but hardly used at the time, to Jan Meerland. When he died at sea in 1706, his widow Christina Stans took up viticulture and ten years later had already cultivated 60,000 vines. Gradually, more and more wheat fields were planted with vines. Even today, they still adhere to the preferred viticulture method of the time, the so-called bush training, in which the arrangement of the vines in even rows ensures that the available soil is used in the best possible way. Due to their low height, the sunlight reaches all the vines in the same way and with the same intensity, without them shading each other.