Plaisir de Merle, one of the great estates of Simondium in the Paarl region, has added further dimension, becoming a member of the Biodiversity and Wine Initiative, conserving 500 hectares of land  on the Simonsberg.  In addition a trout farming project has begun by workers as part of its empowerment drive. 

A Distell showpiece, their wines are acclaimed internationally for both their whites and reds. Niel Bester, their winemaker, explains, "That not only have they the benefit of great fruit from a unique terroir but they have valuable insight from Dr Paul Pontallier, MD at one of the most illustrious Chateaux in France, Margaux".

The aim, producing classically styled, accessible wine an objective they have certainly achieved with brilliant ratings across the ultra desirable spectrum of Plaisir de Merle's spectrum of wine. 

PLAISIR DE MERLE SAUVIGNON BLANC 2006

Vineyard Location: Grapes were sourced from two different, trellised vineyards. The younger of the two vineyards was monitored until the grapes showed an abundance of grapefruit and green pepper flavours, while the older vineyards were allowed to reach a higher level of maturity before the grapes were harvested. 

The vines, ranging in age from 10 to 23 years old, were grown in Hutton soil between 300m and 500m above sea level on the south-eastern slopes of the Simonsberg. Minerality in the wine is prevalent, resulting in a long finish.

The winemaking: The grapes were harvested by hand at between 22.1° and 24.6° Balling in February. A limited period of skin contact (about four to six hours) followed and the juice was fermented in stainless steel tanks at 13°C for 21 to 24 days. The wine was left on the lees for four months and received no wood contact.

PLAISIR DE MERLE CHARDONNAY 2006

The vineyards: Grapes were sourced from vineyards in Simondium. The vines, ranging in from 10 to 18 years old, are situated between 360m and 450m above sea level on the southeastern slopes of the Simonsberg. 

Viticulturist: Hannes van Rensburg

The grapes were harvested by hand at between 22.7° and 24.3° Balling and were fermented in 300 litre French oak barrels at approximately 22°C for seven to eight days.

The wine then remained on the lees for a further 7 months. A combination of first fill (50%), second-fill (20%) and 30% third and fourth fill barrels were used. The lees was regularly stirred and allowed to settle again in order to gain complexity and add to the mouthfeel of the wine. Malo-lactic fermentation also occurred in about 60% of the barrels.

PLAISIR DE MERLE MERLOT 2004

The vineyards The diversity of the soils, slopes and elevations is closely linked with the quality of Plaisir de Merle wines. Well-drained weathered granite soils with good water retention allow minimal interference in irrigation with most vineyards dry land. Trellised and dryland, the vineyards range in age from 13 to 20 years.

Situated between 300m and 370m above sea level on the southeastern slopes of the Simonsberg, minerality from the granite is unmistakingly present in every glass. 

Viticulturist: Hannes van Rensburg

The winemaking The grapes were harvested at the beginning of February between 24,9° and 25,7° Balling and were fermented in stainless steel tanks at 26°C for seven days. The juice was pumped over the skins daily until dry. Upon completion of fermentation the wine was left on the skins for eight days to macerate. The wine was racked off and malolactic fermentation was completed in the tanks and barrels. 

The wine was matured in first, second and third fill medium to medium + Allier, Nevers and Tronçais French oak barrels for periods ranging from 11 to 16 months. The batches of micro-vinified wine were selectively tasted and blended into one unique Plaisir de Merle Merlot. 

PLAISIR DE MERLE CABERNET SAUVIGNON 2003

A Distell showpiece, this 1 000 hectare estate in Simondium, Paarl, has earned international acclaim for its white and red wines. Winemaker Niel Bester attributes the benefits of not only working with great fruit coming from a very unique terrain, but also getting the valuable input from Dr Paul Pontallier, MD at Chateau Margeaux. An historical farm established in 1687, producing wines that are classically styled and accessible, is the goal for all involved.

The vineyards The diversity of the soils, slopes and elevations is closely linked with the quality of Plaisir de Merle wines. Well-drained weathered granite soils with good water retention allow minimal interference in irrigation with most vineyards dry land.

Situated on the east and northeast facing slopes of the Simonsberg Mountain, PDM is bordered by the towns of Stellenbosch, Franschhoek and Paarl. The vineyards, averaging 18 years of age, are located between 175m and 350m above sea level 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.

Viticulturist: Hannes van Rensburg

The winemaking The grapes were harvested from 10 February to 10 March 2003 between 24,3° and 25,7° Balling. The grapes were destalked and fermented in 12 800 and 25 000 litre stainless steel tanks.  The juice was pumped over the skins daily to extract colour, tannins and flavour.  Once fermentation was completed, the wine was left on the skins for a further 3 - 8 days to macerate. The wine was racked off the skins and malolactic fermentation was completed, partially in barrels, the rest in the tanks.  The wine was then racked and transferred to French oak barrels for 12 - 16 months maturation.

PLAISIR DE MERLE
P O Box 121 Simondium, 7670
Tel: +27 (0) 21 870 1071
E-mail: plaisirdemerletours@distell.co.za
www.plaisirdemerle.co.za

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Photography by Franz Lauinger