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1257 Kensington Road NW
1 (403) 283-8000 / atyourservice@kensingtonwinemarket.com
$69.99
Meerendal Wine Estate is a family-owned vineyard situated in the Western Cape of South Africa, only 20 minutes from Cape Town. This historic estate dates back to 1702, but the wine journey for the current owners, the Coertze family, began in 2004 when they invested in Meerendal and became part of its prestigious history. Heritage Block Pinotage has a very deep, almost opaque purple colour. Spicy red and black fruit aromas are supported by strong bramble-type characters on the initial nose. Prune, plum and ripe dark cherry follow with a backing of rich fruit cake, spice and sweet vanilla. There's a big, full, and well-rounded mouth-feel with a satiny texture that flows across the palate, with ripe, supple tannins underneath. It's already showing good complexity, but has lots more development to come. Very attractive now, but will repay some patient bottle maturation over the next half dozen years. If Meerendal history is anything to go by, this wine should continue to develop for easily 12 to 15 years.
750 mlIdeal with charcuterie, game meats, and hard ripened cheese such as Parmesan or aged cheddar.
$49.99
Graceland is a family run boutique winery, specialising in red wine. Susan, the driving force behind the winery, takes on the roles of marketer, winemaker and viticulturist whilst Paul attends to the farm. The Graceland wine making philosophy starts in the vineyard where no insecticides are used and minimal spraying. Special attention is paid to pruning, canopy cover and limiting production in line with producing top quality grapes. The most important decision each year is when to pick and this is done in small batches according to the microclimate which determines when each row becomes optimally ripe. As to winemaking, they are very natural in our approach. Only grapes and nitrogen. Our sulphur dioxide levels are considerably lower than average.The grapes are de-stemmed into open fermenters. The skins are hand plunged 4 times per day. After 8 days the wine is pressed; pressed wine and free run are combined. It is then racked to oak barrels where malolactic fermentation takes place. The above techniques are geared towards low intervention with the use of oxidative rackings as a key feature. The oxidation causes unstable colour, tannin and flavour to polymerize and “drop out of the wine”. It also eliminates off odours. The resulting wines only have stable constituents left which means the wines will age well, probably 7 - 10 years. In summary, these wines are big and flavoursome with good tannin structures.
