Plaisir, Petit Plaisir 2020
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.
The diversity of the soils, slopes and elevations is closely linked with the quality of Plaisir wines. Situated on the east and northeast facing slopes of the Simonsberg Mountain, Plaisir is bordered by the towns of Stellenbosch, Franschhoek and Paarl.
This is a fruit forward, full-bodied red blend. Expect notes of blackberries, dark fruit, white chocolate followed by some cigar box and light pencil shavings.
VARIETY: Red Blend (Cabernet Sauvignon/ Shiraz/ Cabernet Franc/ Malbec/ Pinot Noir)
WINE MAKER: Niel Bester
WINE OF ORIGIN: Simonsberg, Paarl
ANALYSIS: ALC: 14.5% | RS: 2.9 g/l | PH: 3.65 | TA: 5.4 g/l
COLOUR: Ruby Garnett
BOUQUET: Aromatic nose with black cherry fruit and hints of spice and vanilla and oak.
TASTE: Full-bodied, yet elegant and mature. This is a fruit dominated wine with blackberries, cassis, white chocolate followed by some cigar box and light pencil shavings. Subtle tannins linger with sweet red berry fruit on the finish.
FOOD PAIRING: Very versatile, this wine is made for hearty food and would best complement all red meat or mushroom dishes.
AGEING POTENTIAL: This wine will mature well for 5-10 years
VITICULTURIST: Alec Versveld
IN THE VINEYARD:
The diversity of the soils, slopes and elevations is closely linked with the quality of Plaisir de Merle wines. Situated on the east and northeast facing slopes of the Simonsberg Mountain, Plaisir de Merle is bordered by the towns of Stellenbosch, Franschhoek and Paarl. The vineyards for this wine, between 12 and 15 years of age, are all located on the Plaisir de Merle farm on south-eastern slopes of the Simonsberg Mountain planted in weathered, decomposed granite soils where high mountain peaks shade the vineyards from the hot, late afternoon sun. This slows down ripening, resulting in wines with a very typically rich fruit complexity and well-ripened tannins.
IN THE CELLAR:
The grapes were hand-harvested from various vineyards at between 24.9° and 25.4° Balling. The grapes were destemmed, then sorted and pumped into stainless steel tanks. The grapes were fermented at 24 °C. The juice was pumped over the skins daily to extract colour, tannins and flavour. On several occasions the juice was emptied from the tanks and then pumped back over the skins of the same tank (rack and return). Once fermentation was completed, the wine was left on the skins for a further 6 -8 days to macerate. The wine was racked off the skins and malolactic fermentation was completed, partially in barrels and in tanks. The wine was then racked and transferred to 300 liter French oak barrels (New, 2nd fill and 3rd fill) to mature for 16 to 22 months.
Try it with roasted game or wild mushrooms.