Introduction To Plaisir Reds

The grapes were hand-harvested from two Cabernet Sauvignon 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 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 Wine Estate 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 Plaisir Estate 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.

The wine was then racked and transferred to 300 liter French oak barrels (58% new, 22% 2nd fill and 20% 3rd fill) to mature for 18 months.

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 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.

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.

The grapes were harvested at 24.3 and 25.2° Balling and were fermented in stainless steel tanks at 24 °C for around 7 to 9 days. The juice was pumped over the skins daily until fermented dry. Upon completion of fermentation the wine was left on the skins for 7 days. The wine was racked off the skins and malo-lactic fermentation was completed in the tanks and barrels.

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.

The wine was matured in 20% new, 30% second-fill and 50% third-fill French oak barrels for 16 months. Finally, all the individual barrels were tasted and evaluated to select the final blend.