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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 112 notes) - hiding notes with no text | | | Tasted by hargy on 1/7/2024 & rated 89 points: the last of my bottles and it seems I left it too late - the fruit is pretty much gone and the 'smokiness' overwhelms - drink up although it is still a pleasant enough drink (167 views) | | | Tasted by caspernick on 5/22/2023 & rated 94 points: Medium garnet colored, this mature looking wine has high viscosity legs (14% ABV) and a touch of bricking on the rim. The nose has intense aromas of cedar, tobacco, ripe cassis, dried black plum, balsamic, coffee, cocoa powder, blueberry ganache, purple licorice, a medicinal note (from oak I presume), crushed rocks and spring flowers- a truly amazing bouquet. The palate is dry with medium acidity and high tannins that are very well integrated yet show some grip in this 18 year old blend of Cabernet Sauvignon, Merlot and Cabernet Franc. The palate follows the nose, but with less intensity, more structure and a full body. The finish is slightly tart but long, reminiscent of Old World Bordeaux, to which this wine is modeled. It's a stunning bottle that is drinking en pointe and will do so for another 5-10 years. It originally got 91 points with newer vintages running in the $40 range. This bottle gets 94 points from me, had it been a touch more powerful on the palate it would have scored even higher. Amazing stuff that has rewarded many years of cellaring.
https://wp.me/p125DB-3av (461 views) | | | Tasted by dalemosier on 12/18/2021 & rated 93 points: I took a small sample ahead via Coravin to determine how quickly it faded - thanks to prior comments on Cellar Tracker. I determined it improved up to 15 minutes and then faded at about 35 minutes. Knowing this I and my dinner guests gave the high rating during that drinking window. It was smooth and went extremely well with the veal course. (1356 views) | | | Tasted by guy12 on 10/9/2021 & rated 89 points: dusty tannins, 2 hour decant, (1511 views) | | | Tasted by Anna@WineCellar on 9/18/2021 & rated 89 points: Dark red, high intensity. Developed(+) nose with dark fruit, black currant, powder, something sour. A touch of sweetness, high acidity, medium(+) tannins, medium(+) body. 14%. Flavours of dark fruit, black currant, blue plums and oak. Austere with structure and concentration. Robust.
Bordeaux blend with 69% Cabernet sauvignon, 16% Cabernet franc and 15% Merlot. Remember earlier vintage as much more bx-like. This is correct, but the wow-factor is missing. (1501 views) | | | Tasted by dalemosier on 9/29/2020 & rated 93 points: Complex wine with strong fruit. Did not decant due to earlier comments, but found it opened up nicely after 10 minutes in the glass. I only have 3 bottles left, but next time I will open the bottle 1 hour before serving. Excellent complement to good NY steak. (2020 views) | | | Tasted by hargy on 6/15/2020 & rated 91 points: this was delicious, particularly the first sip, but did fade surprisingly quickly - definitely a wine to be popped and poured and should be drunk in the short term (2015 views) | | | Tasted by dalemosier on 12/29/2019 & rated 93 points: My daughter-in-law sommelier thinks it is past its prime and lost some of its fruit. For my taste it is nicely balanced and could improve over next 2 years. After drinking only half the bottle and drinking 4 days later, it still held its own and was slightly better than when first opened. (1607 views) | | | Tasted by quickben on 12/25/2018 & rated 92 points: Depth of colour on pouring and opens up after 4 hours to a lovely bramble nose and flavour. In a really good place but will certainly go a good 5 more years. (2094 views) | | | Tasted by guy12 on 9/14/2018 & rated 90 points: Good now, will still improve I reckon (2078 views) | | | Tasted by Papies on 5/19/2018 & rated 91 points: Very much a similar TN to the 2010 ( albeit from Magnum) that we had before it and much like our estimates on this wine it needs time to develop and show a broader side. That been said its very welcoming now and has lovely fruit, touch smoky, touch herby. A touch one dimensional at this stage given its really a one trick pony but given time ( maybe another 5yrs) this should be even more rewarding. We would happily have this at this stage. 91-92 (2413 views) | | | Tasted by dalemosier on 12/31/2017 & rated 91 points: Drank for special Christmas dinner with Beef Wellington- also had 2007 Quintessa Bordeaux blend side by side. Quintessa came out first by a little. I decanted for 3 hours and it still had a slight musty nose and taste. After being in glass it opened up better and improved. By comparison to Quintessa a lot less fruit and more earthy in a good way, although the lack of fruit makes me wonder about it improving. I will drink my remaining bottles in 2018. (2014 views) | | | Tasted by burlingtonm on 9/12/2017 & rated 91 points: One of the best of a vertical of 10 vintages. Well structured, firm tannins good fruit with some richness. Drinking well now (2409 views) | | | Tasted by dream on 2/13/2017 & rated 90 points: Nice wine that still seems young. Drinks like a Bordeaux with a similar silky texture along with flavors of dark fruits and a green note. Finishes smooth with nice complexity and grip. 90+ At Singuita, Sabi Sands, SA (2699 views) | | | Tasted by stormygirl on 12/19/2016 & rated 90 points: needs about an hour to open up, surprisingly still quite fresh, light tannins, great wine (2762 views) | | | Tasted by Sonoffalstaff on 7/10/2016 & rated 90 points: See dalemoiser below. It is rich and full but lacks some of the elegance of Bartinney or Vergelegen. However it has plenty of stuffing so,will leave the second bottle for 5 years (2893 views) | | | Tasted by gtilley on 4/18/2016 & rated 87 points: Frankly a bit disappointing. Classic cabernet aromas of cassis and green bell peppers but overlaid by obtrustive aromas of something described variously as bananas, nail polish remover, and rubber. Not over the hill but I can't see it improving. (3194 views) | | | Tasted by dalemosier on 12/18/2015 & rated 91 points: tasted with 2007 Hewitt, 2006 Silver Oak: this was #3. I expect to see this continue to improve with age, but it appears similar to the bottle I opened last Christmas dinner. I will open next year to check progress as I have 10 bottles left. Still too much tannin - not sure enough fruit to improve. (2918 views) | | | Tasted by dalemosier on 9/8/2015 & rated 91 points: Excellent Bordeaux blend, full bodied, nice balance, full nose - little leather, finishes well. I think it will improve with several more years. (2553 views) | | | Tasted by Bery on 8/21/2015: Börjar visa lite mognad men fortfarande spänstig i frukt och syra. Finns potential för att lagra ett par år till. Bdx-doft men mer syltig och mineralig, tydlig ton av järn i början. Gott. (2698 views) | | | Tasted by V8 BUGS on 5/23/2015 & rated 88 points: Big SA wine.Typical but not spectacular. Would probably decant earlier next time, as it opened up later in the evening. Drunk with a BBQ dinner which worked well! (2206 views) | | | Tasted by rossi.wine on 2/14/2015 & rated 91 points: Still quite youthful in colour. Earthy, spicy, herbal on the nose with pure red and dark fruit, cherries and bell peppers. Quite robust and grippy on the palate, fresh, elegant. Tannins are slightly drying and still very present. Bright acidity, spicy with good length. 90-92 (2341 views) | | | Tasted by dalemosier on 12/19/2014 & rated 91 points: Excellent pairing with stuffed tenderloin. Decanted for 1 1/2 hours - still somewhat strong tannin - will have again next year to check aging. (2111 views) | | | Tasted by Sundbyberg on 11/18/2014 & rated 83 points: Came after the 2005 chateau Lascombe, which was not fair. In comparison this was thin and unbalanced. Tasted as if the bottle had been open a bit too long. Bad bottle? (2125 views) | | | Tasted by mark_m_owen on 12/31/2013 & rated 89 points: Lots of tobacco and cedar on the nose with black and red fruits a bit overwhelmed. Same at first in the glass. Quite robust with plenty of tannin still evident and some wood notes making things a bit overbearing. However 90 minutes in and the fruit had come out and it became a much more interesting wine, although still with a bit of clunkiness betwen the different layers. Decent length. May leave my other bottle a while. (3222 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Meerlust Producer website
Overview
Long recognized for producing world-class wines, Meerlust Estate has been the pride of the Myburgh family since 1756. Today, the traditional dedication to the art of winemaking continues under the guidance of Hannes Myburgh, eighth generation custodian of this seventeenth-century national monument.
Meerlust, with its historic manor house, classic wine cellar, family cemetery, dovecote and bird sanctuary is situated fifteen kilometers south of Stellenbosch, with the blue crescent of False Bay a mere five kilometers away. The Estate is uniquely positioned for the production of wines with exceptional complexity and character. In the summertime, ocean breezes and evening mists roll in from the coast to cool the vineyards. The grapes ripen slowly, thus achieving full, concentrated varietal flavours. The soil consists of predominantly deep, well drained Hutton and Clovelly soil types, affording the vines excellent drought resistance and an ideal substrata for producing concentrated, complex wines.
One hundred and ten hectares are planted with varieties such as Chardonnay, Cabernet Sauvignon, Cabernet Franc, Merlot and Pinot Noir.Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.South Africa Wines of South AfricaStellenbosch Stellenbosch Wine RoutesStellenboschThe historical town of Stellenbosch boasts a winemaking tradition which stretches back to the end of the 17th-century.
Stellenbosch is the educational and research centre of the winelands. Stellenbosch University is the only one in South Africa with a viticultural and oenological department, and many of the country's most successful winemakers studied there. The Nietvoorbij Institute of Viticulture and Oenology is also in Stellenbosch and this organisation has one of the most modern experimental wineries in the world and, at its experimental farms (situated in several wine growing districts), important research into new varietals, clones and rootstocks is undertaken.
The mountainous terrain, good rainfall, deep well-drained soils and diversity of terroirs make this a sought-after viticultural area. The rapidly increasing number of wine estates includes some of the most famous names in Cape wine. The district, with its mix of historic estates and contemporary wineries, produces excellent examples of almost all the noble grape varieties.
The intensively farmed Stellenbosch district has been divided up into several smaller viticultural pockets including Jonkershoek Valley, Papegaaiberg, Simonsberg-Stellenbosch, Bottelary, Devon Valley and Banghoek. |
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