Amber Forever

Pairs well with with salty blue cheeses or a Poire Belle Helene.

Tucked into the exquisite Knorhoek Valley north of Stellenbosch, Muratie Wine Estate, under the stewardship of Rijk Melck and his family, has been at the heart of a lot of passionate debate. This debate is centred largely around the desire to protect a century’s old wine experience that is a magnet for wine lovers around the world. The farm itself dates back to 1685 when it was granted by Governor Simon van der Stel who was Governor of the Cape of Good Hope at the time. This makes Muratie one of the oldest estates in South Africa and along with that age comes many characters and truly fascinating stories. The Melck family has revived this rich heritage in an updated yet classical evolution of the brand, naming its range after many of these colourful characters. For example, the MCC bubbly is known as Lady Alice. She is joined by Ansela van de Caab (blended red), George Paul Canitz (Pinot Noir), Ronnie Melck (Shiraz), Alberta Annemarie (Merlot), Laurens Campher (blended white), Isabella (Chardonnay) and Ben Prins (Port). It is not only the label that has changed. The wine itself has also undergone incredible changes in quality, under the creative hand of winemaker Hattingh De Villiers and his team. This has seen Muratie become a serious and respected player in the Bordeaux blend, Shiraz, Chardonnay and Pinot Noir stakes. Historically, Muratie has been known for being the first producer of Pinot Noir as well as fine ports. Along with the development of other varietals, Muratie has elevated itself into a new appreciation amongst truly discerning wine lovers.

At Muratie we implement various vineyard practices during and after the growing season to ensure optimal growth and yield. Practices include green pruning, fertilisation after the growing season and the growing of cover crops during the winter months. True to tradition, our Amber is made from Hanepoot grapes (Muscat d’Alexandrie) grown on Muratie and harvested by hand at 25 °Balling.

The Hanepoot grapes were harvested at 25 ° Balling and fortified with grape spirits at the critical time in order to assure us enough residual sugar.