Merlot

Grapes are picked when reaching optimum physiological ripeness and whole bunches are sorted on a sorting table to ensure only the best berries are used. Unlike the other cultivars, bunches are not de-stemmed but allowed to ferment whole in a process known as carbonic maceration. The juice is fermented for 7-8 days on the skins followed by malolactic fermentation. The wine is then matured for 10 months in French oak before bottling.

Whatever fancy appetizers get served the deviled eggs, tiny meatballs on toothpicks and mini-sausage rolls disappear first. Never picky Merlot welcomes Meraai’s chicken pie as it would coq au vin or a thick juicy sirloin with hot crispy chips and creamed spinach. Stay till the end for a slice of chocolate cake or second helping of velvety chocolate mousse.