Made on a very limited volume, this is a great example of how exciting Meursault can be. A very balanced & rather elegant wine, it offers great balance between tropical fruit aromas & a poised acidity. A slight creaminess leaves a mouthwatering finish. ...

Made in very limited quantities, this is a great example of how exciting Meursault can be. A very balanced & elegant wine, it balances tropical fruit aromas with a poised acidity. A slight creaminess leads into a mouthwatering finish. ...

David Moret says that Premier Cru ' Les Perrires' can almost be considered as a Grand Cru, consistently producing concentrated wines that have the ability to age. A fragrant nose of lemons, white peach & green apples. The wine has wonderful minerality, mouthwatering acidity & superb concentration. ...

This wine has a beautiful golden colour in the glass. A creamy & powerful Meursault
- round & rich on the palate, with orchard
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This wine is typical of a good Meursault; powerful, concentrated & round. Aromas & flavours of fabulous Golden Delicious apples, layered citrus & white peach, with typical minerality & wonderful balance. It is a wine that will keep for a long time, developing complex & intense flavours. ...

The illustrious Morgenhof Wine Estate is situated on the slopes of the Simonsberg mountains outside Stellenbosch. This area is renowned for the high quality of its grapes & the distinctive terroir is reflected in the character of the exceptional wines. Owned by Mrs Cointreau, Morgenhof Wine Estate dates back to 1692 & consists of 212 hectares of which 74 hectares are under vines, producing Approx. 35000 cases a year. This MCC has a biscuity nose with peach & grapefruit flavours. The palate is elegantly fresh with hints of passion fruit, ending in a creamy mouth-feel with long rich finish. Terroir: The Chardonnay vineyard is planted on S-SW facing slopes on a Swartland/ Tukulu soil type at about 250
- 300 meters above sea level. Pinot Noir is planted on a W facing slope on a Glenrosa soil type 340m above sea level. The soil on these blocks varies from medium to heavy textured. The clay content varies from 15
- 20%. Blend: 60% Chardonnay 40% Pinot Noir.

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Concentrated flavours of dark berries (cassis) plums & hints of spice are found on the nose. These flavours flow harmoniously together onto a medium-bodied pallet that is lightly coated with velvety tannins. Service Area: Cabernet Sauvignon: 16.72 hectares. Cabernet Franc: 3.05 hectares. Teroir: The Cabernet Sauvignon vineyard is planted on W-NW & W-SW slopes at 155
- 400m above sea-level. The Cabernet Franc vineyard is planted on a SW slope at 335
- 350m. The soil on all these blocks varies from medium to heavy textured, with a moderate structure & shale mother material. The clay content varies from 15
- 20% Vineyard Age: Cabernet Sauvignon 5
- 12 years. Cabernet franc 3 & 16 years.



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A dark ruby red colour welcomes you to a nose filled with flavours of cassis & dark chocolate. These flavours follow through onto a balanced palate with a hint of spice & a lingering finish. Terroir: These vineyards are planted on W-NW & W-SW slopes at 170m
- 240m above sea-level. The soil on all these blocks varies from medium to heavy textured, with a moderate structure & shale mother material. The clay content varies 15%
- 20% Maturation: Aged for 18 Months in French oak, second fill.

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A dark ruby red colour welcomes you to a nose filled with flavours of cassis & amp; dark chocolate. These flavours follow through onto a balanced palate with a hint of spice & a lingering finish. ...

The fortified wine invites you to a nose filled with black cherries, liquorice, raisins & walnuts. These flavours follow through on ripe & rich palate covered with velvety tannins to end with a perfect balance. Basic Cellar Procedure: Received the grapes during mid morning. Crushing & de-stemming commenced & then the mash is pumped into Marionette fermentation tanks where it was cold macerated for 3 days. Yeast was then added so that fermentation could start. Mash was allowed to ferment until there was a 100g/l sugar left before fortification was done. Fermentation took place at between 20
- 35 degrees C. Pump-Overs: Aerated pump-over 4 times per daily & moving one times the volume of the tank with every pump-over. Maceration: 7 days. Press: Bucher Pneumatic press. The free run & press wine was added together. Malolactic Fermentation: No malo-lactic fermentation was done. Maturation: Wine was aged for 24 Months in old French oak barrels.
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