Luipaardsberg Merlot Vineyard Selection

wine photo

The grapes for this vineyard-specific wine were sourced from trellised vines grown in deep, red soils on the valley floor. The vineyard, established in 1991, produces no more than 6 tons per hectare.


Concentration of ripe fruit, mint chocolate and mocha on the nose with hints of spicy plums, star anise and cinnamon.


Rich and full-bodied with well integrated tannins, hints of spice, ripe fruit on the mid-palate and a lingering aftertaste.

Notes from the Winemakers

The grapes were harvested by hand at full ripeness, when showing concentrated flavours of mulberry and mint. After 24 hours of cold soaking, the must was fermented on the skins (between 26ºC and 28ºC) in closed, specially designed auto fermenters until dry. During this period the maximum fruit, colour and tannin extraction from the skins was made possible through very soft, continuous timer-regulated pump-over cycles. To soften the texture, the wine was left on the skins for two weeks after the fermentation period. Controlled malolactic fermentation took place in tank after which the wine was matured for 14 months in tight-grained new French oak, before bottling.

Food Pairings

An ideal partner to rich oxtail, ostrich fillet with a cranberry reduction, and duck breast. Also enjoy able with Cheddar and Stilton cheeses.