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    Parel Vallei Farmstead
    Merlot

    COGH Parel Vallei Merlot

    Parel Vallei Farmstead Merlot 2018

    Aromas reminiscent of Christmas pudding – spice, dark plum, cherry and berry fruit. Hint of mint too. That lively spice and plum pudding interplay continues in the mouth. The palate is compact and cohesive rather than big, bold and full bodied. The oak counters the ripe fruit, providing backbone and staying power with an impressively long, dry finish.

    COGH Parel Vallei Merlot

    Parel Vallei Farmstead Merlot 2017

    Subtle mint and eucalyptus edge to bold black cherry and soft dark berry fruit aroma. Christmas cake, packed with rich black fruits, spice, cinnamon and cedar can be found on the palate. Soft textured and velvety with a distinct plushness and ease, the oak harmonizes well with the fruit profile, supporting it seamlessly. Superbly representative of another great vintage, it boasts a long, rewarding finish.

    Accolades: 90 Points – Platter’s SA

    COGH Parel Vallei Merlot

    Parel Vallei Farmstead Merlot 2016

    Plum, mulberry and cherry aromas which mingle with an exotic spice, mint and cocoa powder nuance. The palate is Sprightly and succulent with abundant red and black fruit notes. Vivacious, bright and juicy, it manages to simultaneously be approachable and appealing yet powerful and deep. The palate is layered and complex with well integrated oak providing ample support to the fruit. The finish, is long and memorable.

    COGH Parel Vallei Merlot

    Parel Vallei Farmstead Merlot 2015

    Spicy melange of black and blue fruits on a bright, lively appealing nose. Hint of dark chocolate too. Abundant appeal to the bright palate which is packed with toned cherry, blueberry and black hedgerow fruits, supported by a deeper cocoa note. Layered and complex with well integrated oak, the wine is lithe and supple rather than chunky. Subtle oak spice underpins and cradles the fruit and adds length to the aftertaste. Lovely elegance overall.

    Accolades: 4* – Platters.

    COGH Parel Vallei Merlot

    Parel Vallei Farmstead Merlot 2014

    Rich Christmas cake abundance on the nose with a whiff of mint adding interest. The palate is generously packed with plum, blackberry and hedgerow fruit but is full, plush and juicy. Well-structured with integrated oak frame which supports the fruit well. Delightful spicy tail that finishes clean and dry.

    Accolades: 4 Stars – Platter’s.

    COGH Parel Vallei Merlot

    Parel Vallei Farmstead Merlot 2013

    Attractive cherry fruitcake and black berry aromas tinged with a faint hint of choc mint. This is a wine that is all about texture and mouth feel: softly rounded and plush with abundant ripe plum- and spicy cherry fruit flavour with a touch of tobacco leaf. Gently seductive and alluring with beautiful integration of oak. Lovely freshness throughout. Harmoniously long finish.

    Winemaking

    The grapes were hand-sorted and fermented in 225 L new French oak barrels. Following fermentation, extended skin contact allowed for an additional 10 days before pressing the wine, bringing the total number of days on the skins to around 45. The wine underwent malolactic fermentation in the same barrels. Finally, it was aged in the same new French oak barrels for 24 months before being bottle-aged for another 24 months.

    Vintage Notes

    Due to a prolonged drought, possibly the worst in 100 years, the 2018 harvest season proved particularly challenging. The dry weather throughout the season had some benefits, as vines were healthier, with few or no pests and diseases observed. Because of the water stress, the berries were much smaller than usual, resulting in a reduced harvest. Smaller berries have good colour and flavour intensity, and the 2018 vintage is expected to be of high quality due to the cooler weather during harvest.

    Origin of Fruit

    Stellenbosch

    Winemaking

    The grapes were hand-sorted, and fermented in 225 L new French oak barrels. After fermentation, extended skin contact was allowed for a further 10 days before pressing the wine, making the total number of days on the skins about 45 days. The wine went through malolactic fermentation in the same barrels. It was finally aged in the same new French oak barrels for 24 months and then bottle-aged for 24 months.

    Vintage Notes

    2017 was a slightly higher yielding vintage than the previous year. Following a dry growing season, berries were smaller which resulted in deeper colour and higher flavour concentration. The cool weather during the harvest promises some exceptional wines.

    Origin of Fruit

    Helderberg

    Winemaking

    The grapes were hand-sorted, and fermented in 225 L new French oak barrels. After fermentation we extended skin contact for a further 10 days before pressing the wine, making the total days on the skins about 45 days. It was racked, went through malolactic fermentation and then finally aged in the same new French oak barrels for 24 months. Further bottle-ageing for 24 months ensures the wine is in its prime at time of release.

    Vintage Notes

    2016 was one of the hottest and driest vintages in the past decade. The crop was also the smallest in the past 3 years and earlier than normal. With smaller bunches, we produced a concentrated Merlot. The naturally low acidity in the wine results in a soft and balanced wine.

    Origin of Fruit

    Stellenbosch

    Winemaking

    The grapes were hand-sorted, and fermented in 225L new French oak barrels. After fermentation we extended skin contact for a further 10 days before pressing the wine, making the total days on the skins about 45 days. The wine went through malolactic fermentation in the same barrels. It was aged in the same new French oak barrels for 24 months and bottle-aged for 24 months.

    Vintage Notes

    2015 was one of our earliest harvests, with lower tonnages and smaller berries. This led to great colour and intensity. There was no heat waves in February that meant a healthy harvest with even and steady ripening. 2015 will be earmarked for some exceptional wines.

    Origin of Fruit

    Helderberg

    Winemaking

    The grapes were hand-sorted, and fermented in 225 L new French oak barrels. After fermentation we extended skin contact for a further 10 days before pressing the wine, making the total days on the skins about 45 days. e wine went through malolactic fermentation in the same barrels. It was aged in the same new French oak barrels for 24 months and bottle-aged for a further 24 months.

    Vintage Notes

    The grapes were hand-sorted, and fermented in 225 L new French oak barrels. After fermentation we extended skin contact for a further 10 days before pressing the wine, making the total days on the skins about 45 days. The wine went through malolactic fermentation in the same barrels. It was aged in the same new French oak barrels for 24 months and bottle-aged for a further 24 months.

    Origin of Fruit

    Helderberg

    Winemaking

    The grapes were hand-sorted, and fermented in 225 L new French oak barrels. After fermentation we extended skin contact for a further 10 days before pressing the wine. The total days on the lees was approximately 45 days.

    Vintage Notes

    The proprietor of Anthonij Rupert Wyne, Johann Rupert, has taken a personal interest in this parcel of fruit – since it is planted literally in his backyard.

    Origin of Fruit

    Helderberg