Plaisir, Grand Plaisir 2017
Plaisir was founded by French Huguenots some three centuries ago. They came to South Africa with old-world winemaking expertise that influences the winery to this day.
This Cabernet Sauvignon dominant blend hits the palate with purity and plushness. Notes of ripe cherry, blueberry, ripe plum skin and apricots, give way to a hint of spice.
This release is sumptuous and full bodied, with velvety tannins on the lingering finish. Exclusive to RAKQ.
Bordeaux Blend, Red Blend
VARIETY: 59% Cabernet Sauvignon, 20% Cabernet Franc, 12% Malbec, 9% Petit Verdot
WINE MAKER: Niel Bester
WINE OF ORIGIN: Simonsberg, Paarl
ANALYSIS: ALC: 14.55% | RS: 2.8 g/l | PH: 3.64 | TA: 5.6g/l
COLOUR: Glossy Garnet colour with a deep plum centre.
BOUQUET: Aromatic red berries, mulberry and plums, with cedar and subtle aroma of dried herbs.
TASTE: The blend finds focus early as it enters the palate with incredible purity and plushness. Flavours of ripe cherry, blueberry, ripe plum skin and apricots. Sumptuous and full there is a pleasant hint of spice on the mid-palate which leads to poised, firm and velvety tannins on the finish.
FOOD PAIRING: American Wagyu Denver Steak With Chimichurri dressing and potato Dauphinoise.
AGEING POTENTIAL: This wine will mature well for ten years and more.
VITICULTURIST: Freddie le Roux
IN THE VINEYARD:
Grapes were sourced from the diverse soils, slopes and elevations that all add to the quality of the Plaisir de Merle grapes. Well-drained weathered granite soils (predominantly Tukula and Hutton) with good water retention allow minimal interference in irrigation with most vineyards being dry land. The grapes were sourced from the Plaisir de Merle vineyards in Simondium. The vines, ranging in age from 10 to 17 years, are situated between 230m and 350m above sea-level on the south-eastern slopes of the Simonsberg.
IN THE CELLAR:
The grapes were harvested from mid-February to mid-March between 25.1 ° and 25.3° Balling and were fermented in small stainless-steel tanks at 24°C for 9 to 11 days. The juice was pumped over the skins daily to extract colour, tannins and flavour. Upon completion of fermentation the wine was left on the skins for a further 3 to 7 days. The wine was racked and malolactic fermentation was completed in the barrels and matured in new 300-litre French oak barrels for 18 months. Great care went into the selection of individual barrels to create this unique wine. After blending, the wine spent another 6 months in 3rd fill barrels. The wine had one coarse filtration before bottling.
Bordeaux Blend, Red Blend
Grilled steak with chimichurri and Dauphinoise.