Eagles’ Nest, Merlot 2016
Meticulous attention in the vineyard and cellar combine to produce a wine with textured fruit purity and tantalisingly firm yet balanced tannins.
Cool climate, high altitude, vineyards cause slow ripening of the grapes, resulting in a delicious complex wine.
Dark chocolate and cherry flavours combine with clever use of oak and lithe tannins to make for a really delicious wine.
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WINEMAKER’S TASTING NOTES
This wine exhibits a bright ruby colour.
The nose initially shows flavours of fresh raspberries and ripe red fruit. Undertones of darker fruit elements follow, including aromas of plums and dried dates.
The palate is multi layered, showcasing intense red fruit, mulberry and cigar flavours. This combines with the classic spice and savoury character associated with Eagle’s Nest and its unique terroir. The tannins are delicate and fine grained, leading to fantastic intensity and length on the finish.
Although ready to drink now this wine will benefit from correct cellaring for 10 to 12+ years from vintage.
ABOUT EAGLES’ NEST
Eagles’ Nest, located on the crest of Constantia Nek pass, is nestled at the foot of the awe inspiring Table Mountain. This pristine and boutique family owned vineyard has in recent years gained a striking reputation for both its beauty and award winning wines.
Uniquely characteristic of its wines is its signature of finesse, derived from cooler climate conditions its vines are exposed to as a result of its elevation and close proximity to the oceanic body that is False Bay, thus delivering very distinctive wines not found elsewhere in South Africa.
Quality and consistency is paramount at Eagle’s Nest. Our unique terroir, combined with meticulous attention to detail in the vineyard and cellar, yields wines that are the epitome of elegance and balance.
The vineyard aspects range from North East to North West, against rugged mountain slopes. All grapes were hand picked, hand sorted and crushed into medium sized open top fermenters. Pump-over’s were performed three to four times per day, these practices being determined by twice daily tastings of the tanks.
Fermentation took 9 days to complete, after which the free run wine was drawn off and the skins pressed separately. The wine was then racked into first, second and third fill French oak barrels where malolactic fermentation took place.
Six different cooperages were used, each specifically chosen to complement the specific nuances of this very complex wine. During maturation, the wine was racked twice. After 18 months in barrel the best barrels were racked to tank and blended to create a harmonious finished product. A light filtration preceded bottling in January 2018.
Red meat, including roast beef or lamb shoulder.