Merlot

Merlot pairs well with a range of foods. Panko crumbed pork with mustard cream sauce, roasted tomato pasta or a juicy hamburger with cheddar cheese topping .

Hartenberg Wine Estate, established in 1692 on the slopes of Bottelary Hills, Stellenbosch, holds a rich history rooted in vineyard cultivation and winemaking. From its early beginnings when Cunraad Boin and Christoffel Esterhuizen cleared the land for 2000 vines, to ownership transitions through the centuries, the estate's legacy evolved. In 1987, the Mackenzie family embraced Hartenberg with a vision to farm in a way that would not only produce outstanding wines but also enhance the land they cherished. This ethos birthed Hartenberg's Regenerative Viticulture practices, where they tread lightly on the earth, seeking to improve the land they cultivate. The Mackenzie's commitment to conservation laid the foundation for transformative practices on Hartenberg. With a focus on sustainability and ecological harmony, they adopted high-density, controlled grazing, employing Ankole, Dexter, and Nguni cattle. The combination of the treading effect from the cattle’s hooves, the pulling effect from the way they graze, as well as their saliva, manure, and urine all improve plant and soil health. Respecting the land's natural balance, Hartenberg devoted significant efforts to clearing invasive plant species from a 65-hectare protected wetland. And, as early as the 2000s, they decided to go pesticide-free, paving the way for innovative approaches to pest control using indigenous insects. Driven by their profound commitment to the land, Hartenberg Wine Estate's Regenerative Viticulture practices remain at the core of their winemaking philosophy. With each bottle they produce, they celebrate not only the exquisite flavours but also the sustainable harmony they cultivate between grape, vine, and the earth beneath.

The vineyards were given a green harvest at verraision to ensure evenly ripe fruit. Picking was decided by tasting, thereby ensuring optimal ripeness. All grapes were handpicked and sorted in the vineyard, de-stemmed and lightly crushed.

19 months in French oak, 50% new, 50% 2nd fill

The grapes were cold-soaked and then inoculated with French-sourced yeast. The must was fermented between 24 and 26° Celsius and pumped over daily. An extended maceration took place, followed by fractional pressing. After settling, the wine went to French oak for malo-lactic fermentation.