Red

Welcome to a selection of red wines from my favourite Stellenbosch wine farms. My favorite wine in the world comes from the soils of Rust En Vrede estate. Ernie Els, that I managed for a few years (yes, the big easy golfer) is in our range and so is De Meye who provides you serious balance and value for money and is owned by one of my best friends. Last but not least. Meet Marklew Family Wines, a gorgeous boutique winery where I have spent a lot of time enjoying the beauty of hand picked grapes, sustainable production and stylish farmlife.

De Meye
Merlot

“Merlot is a really difficult cultivar to grow and produce a good wine from. I know because I have been trying for years to master it. So congratulations to the owner Phil and his winemaker Marcus. This is really well done” – Mathew

 

PRICE: 95,00 kr.
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Winemaker Marcus Milners Tasting Notes

Aroma: Rich, complex nose of violets, toast, plums and hints of white chocolate.

Palate: Packed with loads of roasted coffee, plums and dark berry fruit. Fruit and tannins are in perfect balance.

Climate: Mediterranean–rainfall ± 650mm per annum. Vineyards are situated on De Meye in the western part of the Muldersvlei region, north of Stellenbosch. The vineyard faces southeast and a cool westerly wind during the ripening period months ensures healthy balanced grapes.

Soil: Rich fertile soil, create ideal conditions for healthy, ripe grapes.

Vinification/Maturation: Grapes were hand-picked from young vines, with a yield of approximately 7 tons per hectare, at a sugar level of 24 ºB and then fermented in stainless steel tanks. Barrel maturation took place in new as well as 2nd fill small French oak barrels for 15 months.

Chemical Analysis: Alcohol – 13.5 vol%; pH – 3.7; Acidity – 5.5 g/l; Res. sugar – 1.8 g/l

De Meye
Shiraz

So far the most popular red under the De Meye label on MATS VINEYARD. This full bodied wine is a real steal at the price. Try it with a biiiiiiig juicy steak and think of me while you drink it. I´ll be jealeous of both.Mathew

PRICE: 95,00 kr.


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Winemaker Marcus Milners Tasting Notes

Aroma: Clean and seductively smokey, with liquorices, eucalyptus, cloves and black currant jam.

Palate: Be on the lookout for a mouthwatering savouriness, with loads of black cherry, minerals, cedar and pencil shavings.  Balanced oaking gives a rounded tannin structure and a lengthy, toasty finish.

Climate: Mediterranean–rainfall ± 650mm per annum. The vineyard faces south-east and a cool westerly wind during the ripening period months ensures healthy balanced grapes.

Soil: Rich fertile soil, create ideal conditions for healthy, ripe grapes.

Vinification/Maturation: Grapes were hand picked from 40% old clone and 60% from new clone vineyards, with a yield of approximately 6 tons per hectare and at a sugar level of 25 ºB and was then fermented in stainless steel tanks.    Barrel maturation took place in new as well as 2nd fill barrels for 16 months.  90% of barrels are French oak with 10% American oak.

 

Chemical Analysis: Alcohol – 14 vol%; pH – 3.7; Acidity – 5.4 g/l; Res. sugar – 1.7 g/l

De Meye
Cabernet Sauvignon

“Stellenbosch is known for its ability to grow great Cabernets. De Meye Cabernet is a well rounded wine with a good balance of alchohol and tannins that leaves a lingering fruity and spicy feel in your mouth, without the heavy tannins sometimes associated with Cabernet Sauvignon. Wow – did I just string that all into one sentence?” – Mathew

PRICE: 95,00 kr.


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Winemaker Marcus Milners Tasting Notes

Aroma: Rich, complex nose of toast, spice, black cherry and freshly roasted coffee.

Palate: Packed with loads of ripe dark fruit, coffee, liquorices and a lingering finish of toast.  Fruit and tannins are in perfect balance.

Climate: Mediterranean–rainfall ± 650mm per annum. The vineyard faces southeast and a cool westerly wind during the ripening period months ensures healthy balanced grapes.

Soil; Rich fertile soil, create ideal conditions for healthy, ripe grapes.

Vinification/Maturation: Grapes were hand picked from 15 to 20 year old vines, with a yield of approximately 6 tons per hectare and at a sugar level of  25 ºB and was then fermented in stainless steel tanks.    Barrel maturation took place in new as well as 2nd fill small French oak barrels for 18 months.

Chemical Analysis: Alcohol – 14 vol%; pH – 3.6; Acidity – 5.6 g/l; Res. sugar – 2.0 g/l

De Meye
Trutina

“A big trend in South Africa is the Blend. Our climate is sometimes a bit harsh so we have learned that blending a few cultivars brings out the best in them. Trutina is De Meye’s flagship wine and quite close to the owner Philips heart. I learned how precious it is after many years begging for a few bottles for my birthday and never receiving any. At The 2009 Michael Angelo awards the 2001 Trutino won the Golden Oldie award – an award for the wine that aged the best. This speaks of class and character. We are very priveleged to be able to offer this wine at such good value. Thank you Phil – eventually I get to drink as much as I like.” – Mathew

PRICE: 130,00 kr.


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“Best served with game, especially springbok & kudu, oxtail, a juicy beef steak or ostrich, prime rib with Bordelaise Sauce. (red wine & marrow sauce), French onion soup, lasagna, moussaka & beef bourguignon.” – Mathew

Grape Variety: 75% Cabernet Sauvignon, 15% Merlot, 10% Shiraz

Winemaker Marcus Milners Tasting Notes:

Aroma: Packed with dark chocolate, coffee, violets, black cherry, bramble and cedar. Palate –Supple and balanced tannins with an intense palate of coffee, Christmas pudding, cloves and chocolate following through from the nose. Although a dry wine, you will also find a pleasant, black cherry “sweetness” on the finish.

Climate: Mediterranean–rainfall ± 650mm per annum. The vineyard faces southeast and a cool westerly wind during the ripening period months ensures healthy balanced grapes.

Soil: Rich fertile soil, create ideal conditions for healthy, ripe grapes.

Vinification/Maturation: Grapes were picked from vines dating back to 1976 and 1988, with a yield of just 6 tons per hectare and at a sugar level of 25 ºB and was then fermented in stainless steel tanks. This wine was aged in new as well as 2nd fill French oak barrels for 22 months. Blending took place after barrel maturation in the following percentages: 75% Cabernet Sauvignon, for the first time 15% Merlot and 10% Shiraz.

Chemical Analysis: Alcohol – 14 vol%; pH – 3.7; Acidity – 5.4 g/l; Res. sugar – 1.6 g/l

 

Marklew
Merlot

This wine shows a great depth in colour that creates an expectation for what is to follow. The full ripe berries on the nose are merely the beginning. There are loads of flavours on the mid pallet that range from cherries to cinnamon buns. The luscious ripe tannins contribute the weight of the wine and create a dark chocolate finish. Marklew Merlot is elegant and drinking well now but will improve with bottle age for between 3-5 years.

PRICE: 120,00 kr.

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Alcohol: 13.58 %
Residual Sugar: 3.0g/l
Total Acidity: 6.8g/l
pH: 3.37
Total Production: 1034 x 6 cases

Barrel maturation: 18 months in predominately 1st, 2nd and 3rd fill barrels. Malolactic fermentation is completed in barrels. 95% French oak, 5% American oak.

Awards:
Gold – Michealangelo 2018
Gold – Gold wine awards 2018

Neil Strydom
Winemaker of the year

Marklew
Cape Flora Pinotage

“How many Danes have heard of Pinotage? It was bred in South Africa in 1925 by the first viticultural professor in Stellenbosch, Abraham Perold. A cross between Pinot noir and Cinsaut. Deep red colour and great aromas and flavours. This great wine has had this vintage scooped up by South African Airways for their first class lounge. A huge honour for the Marklew family” – Mathew

PRICE: 130,00 kr.

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Alcohol: 14.0%
Residual Sugar: 3.4g/l
Total Acidity: 4.6g/l
pH: 3.94
Total Production: 655 x 6 cases

Our Pinotage 2017 was hand-picked at optimum ripeness, sorted and vinified from a 17 year old, dry-land bush vine single vineyard.
Fermentation – shorter fermentation and maceration period than other reds with extra plunging to enhance colour and fruit flavours. Cold maceration is a very good way to enhance those subtle leathery aromas in Pinotage
Barrel maturation – The wine is matured for 12 months in a selection of 30% new, 50% 2nd, 20% 3rd fill French 300 litre barrels. Malolactic fermentation is completed in barrels.
There are typical varietal earthy notes on the nose. Subtle mocha flavours with savoury red fruit and plum aromas on the mid pallet.
The winemaker suggests Pinotage 2017 can be enjoyed now but will definitely improve with bottle age (up until 6 years from vintage) and compliments the following foods: Red Meats, roasts, venison, chocolate chilly steak and strawberries.

Neil Strydom
Winemaker

Marklew
Cabernet Sauvignon

This Cab is great. It has been chosen by South African Airways for the First Class Lounge. The 6th time in 7 yrs. Quite an accolade. I really rate this as a good Cabernet. It´s full and fruity with dark Berries. Great balance of tannins and very smooth. The more I drink it the more I rate it. Could quite easily be sold for over Dkk 200. But then again – we´re Mat’s Vineyard– Mathew

PRICE: 130,00 kr.

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Alcohol: 14.00 %
Residual Sugar: 2.9g/l
Total Acidity: 5.3 g/l
pH: 3.67
Total Production: 1216 x 6 cases

Cabernet Sauvignon 2018 was hand-picked at optimum ripeness, sorted and vinified from a 27 year Old bush vine block and an 19 year old trellised, dry land vineyard.

The combination of these two vineyards gives great fruit, structure, complexity and depth to the wine.

Grapes get pumped and plunged numerous times during a long fermentation period for maximum extraction. After fermentation, grapes were lightly pressed.

Oaking – 12 months in 10% new, 30% 2nd fill barrels. MLF was done in the fermenter. 95% French, 5%
American oak.

Polished cassis with silky tannins, ripe fruit and velvet finish. There is hints of cocoa and coffee

This wine is still very young due to incredible concentration. It can however be enjoyed now with food but will improve with bottle age and can still be drunk 10 years from vintage.
Food Pairing: Red meats e.g. Venison, Ostrich, Beef, Stews

Neil Strydom
Winemaker

Ernie Els
Big Easy Red

The 2017 Big Easy is arguably the most serious and riveting vintage yet. The dry vintage was conducive to producing a superbly concentrated, beguiling wines that dazzles the senses. It is a shade darker with a black core, offering a brooding nose that takes time to unfold. Complexity is revealed with elegantly ripe black berry, liquorice, fine Chinese spice and smoked herbs. A majority of Shiraz cloaks the palate with fruit-laden tannins, covered in melted milk chocolate and Morello cherries. Yummi. 

PRICE: 130,00 kr.

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20% Cabernet Sauvignon adds a backbone of minerality and definition, while equal parts of Cinsault, Mouvèdre, Grenache and Viognier add a Mediterranean feel. It shows solid grip and power in its youth, suggesting up to a decade of maturation.

Alc. 14.56% by Vol.
R.S. 2.8 g/l
T.A. 5.8 g/l
pH 3.65

Shiraz 60%
Cabernet Sauvignon 20%
Grenache 5%
Mourvèdre 5%
Cinsault 5%
Viognier 5%

The Shiraz, Cabernet Sauvignon, Mourvèdre, Grenache and Viognier were sourced from selected vineyard parcels on the Helderberg mountain within the Stellenbosch appellation. The typical Hutton Clovelly soil found on the Helderberg, contains a high gravel content, which offers rich middle palate weight, giving this wine exceptional depth and fruit purity. The Cinsault grapes were sourced from a specific vineyard site planted with 26-year-old dryland bush vines in the Perdeberg region.

Ernie Els
Proprieters Blend

The Proprietor’s Blend is once again impressive and serious. Medium to full-bodied, it is strewn with black fruits, exotic spice and shards of dark chocolate. Sweet, spicy oak melts into a dense, powerfully-fruited and structured core. The majority Cabernet Sauvignon gives a cassis purity and salty edge, while the Shiraz component adds a meaty, savoury and spicy edge. The blend is rounded off by the remaining Bordeaux cultivars in a complexity explosion from start to finish. It is exquisitely textured and finely tuned. The 2016 will open up over the next 5 years and age for a decade or more.

PRICE: 395,00 kr.

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Platter’s – Red Blend (Other) Wine of the Year 2019
Platter’s – 5 Star 2019
Vitis Vinifera – Gold

Alc. 14.84% by Vol.
R.S. 3.21 g/l
T.A. 5.96 g/l
pH 3.68

Blend:
Cabernet Sauvignon 60%
Shiraz 20%
Merlot 5%
Cabernet Franc 5%
Malbec 5%
Petit Verdot 5%

The Proprietor’s Blend is a blend of all the six varieties cultivated on the property. These vineyards grow on the warm, north-facing slopes of the Helderberg region within the Stellenbosch appellation. All six varieties thrive under these conditions and deliver rich, full-bodied red wines. With an altitude of approximately 250 metres above sea level and the cooling influence of the Atlantic ocean just 15 kilometres away, the ripening period is extended by up to 3 weeks.

Ernie Els
Signature

The Cabernet Sauvignon-led Bordeaux-style blend shows an intensely purple rim and deep crimson core, leading to impressive concentration and startling depth. Nuances of fig jam, cigar box and meat spice slowly arise from the glass, complemented by ripe red cherries and a hint of fine milk chocolate. The palate is supported by ultra-fine, layered tannins that are seemingly wrapped in mixed red berry fruits. Pure and elegant, the finish lingers with juicy cassis and a salty, mineral tail. Enjoy now through to 2028+.

 

PRICE: 695,00 kr.

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THE 2013 VINTAGE
The 2013 harvest season started a week later than usual. Prolonged winter conditions continued in some areas up until September, followed by a cool spring which delayed bud burst by 7 to 14 days. The cold, wet weather conditions ensured even bud burst as well as the accumulation of water supplies that would allow the vineyards to cope with the warmer conditions later in the season. The vineyards had good growth in ideal dry weather conditions during the flowering and berry-set periods – although this also occurred later than usual. Early cultivars ripened later but an extremely dry and warm December resulted in the late cultivars ripening as normal. Ideal weather conditions during the harvest season prevailed with moderate day-time temperatures, cool evenings and no prolonged spells of rain or heat waves; this all impacted positively on grape quality and established good colour and flavour. It was also a particularly healthy year and diseases, pests and rot only occurred later in the season, while the warm and dry weather conditions together with effective disease and pest control resulted in minimal losses.

ABOUT THE VINEYARD
All fruit was sourced from the Ernie Els Wines property whose vineyards grow on the warm north-facing slopes of the Helderberg region within the Stellenbosch appellation. The Hutton Clovelly soils contain a high gravel content which offers rich middle palate weight giving this wine exceptional depth and fruit purity. Each variety is separately managed to create unique and varied flavour profiles for this classic, ‘Medoc-style’, Bordeaux blend. With an altitude of approximately 250 metres above sea level together with the cooling influence of the Atlantic Ocean just 15 kilometres away, this extends the ripening period by up to 3 weeks resulting in lovely phenolic ripeness.

WINEMAKING
The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed. Grape bunches were gently destalked with a Bucher de-stalker and lightly crushed. Fermentation took place in 7-ton, open-top stainless steel tanks with yeast WE 372 being added to the juice. The wines were pumped-over and punched-down manually 5 times per day ensuring maximum colour extraction from the skins. After primary fermentation the maceration period was 10 – 16 days before pressing. Each variety is maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.

Blend Information
60% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot, 5% Malbec, 5% Cabernet Franc.

Cooperage
Aged for 20 months – 300 litre French Oak barrels (70% new).

Harvest
March & April, 2013. 25.5° Brix average sugar at harvest.

Production
3000 x 6 x 750ml cases; 182 x 1.5L; 29 x 3L; 29 x 5L.

Sustainability initiative
I.P.W. (Intergrated Production Wine) Certified.

Rust En Vrede
Estate

Established in 1694, Rust en Vrede is proud to be part of a remarkable three hundred-year-old wine tradition. Since 1977 the Engelbrecht family has specialised in the exclusive production of red wine, with the focus on Shiraz, Cabernet Sauvignon and Merlot. Proprietor Jean Engelbrecht has worked to establish Rust en Vrede as one of South Africa’s premium red wine estates, with full-bodied and complex wines that reflect the uniqueness of the Stellenbosch terroir.

PRICE: 200,00 kr.

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Tasting Notes:
Crimson red. Gentle floral aromas of violets and jasmine are backed by hints of fresh leather and tobacco leaf, mulberries and forest floor. The palate replicates the nose with earthy flavours brought forward by dark fruits which include blueberries and blackcurrant, all integrating well to create a lengthy finish with soft velvety tannins.

Ageing Potential: 10 to 15 years.
Serving temperature: 14 to 16° Celsius.
Date tasted: 18 November 2017

Variety: 57% Cabernet Sauvignon, 34% Shiraz, 9% Merlot

Appellation: Rust en Vrede, Stellenbosch

Harvest Date:
12 Feb – 3 March (Merlot),
26 Feb – 11 March (Cab Sauv)
25 Feb – 9 March (Syrah)

Oak:
Malolactic Fermentation in barrel.
18 months in 100% French oak with medium toast.

Analysis:
Alcohol – 14.60 vol%
pH – 3.57
Acidity – 5.8g/l
Res. Sugar – 3.2g/l

Climate & Soil:
Mediterranean climate with precisely 715mm rainfall during vintage growing season. Rust en Vrede is a warmer microcosm in the Helderberg area, which is why we specialize in reds, particularly Cabernet Sauvignon and Syrah which lend themselves to full-bodied wines with a powerful structure. Our vineyards are planted on Tukulu soil which derives from Helderberg granite and Table Mountain sandstone, showing good water retention which allows for only moderate vine stress during dry years, A higher amount of sandstone allows more drainage which results in weaker growth and more intense wines, carefully monitored and supplemented by drip irrigation.

Vintage:
Early bud break and very dry conditions in the months following resulted in irrigation management being used. This led to a short and challenging harvest. Harvest volume was normal, up by 0.8%. The 2015 vintage is well structured with a lighter body and linear fruit expression.

Rust En Vrede
Shiraz

I’m clearly a Shiraz fan, and possibly a Rust en Vrede fan too so would it surprise you to hear that this is my favourite wine in the whole world. Something about it just blows my mind. I feel a warmth and happiness flowing through my body from the first sip. Coenie whats those funny green weeds growing in the vineyard? It has the distinctive smokyness and subtle spice of a great Shiraz.

But dont listen to me – who am I to tell you what YOU like. Try it for yourself and if by some chance you dont like it – well then all the more left for me.– Mathew

PRICE: 180,00 kr.

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Winemaker Coenie Snyman’s Tasting Notes: Beautiful expressive aromas of deep plum and red fruit are prominent in this wine, with a subtle undertone of fresh spice.
Juicy red fruit show exceptional follow-through from the nose. A rich mid-palate mouth feel with a well-rounded lengthy finish.

Colour: Bright opaque.

Aroma: Red fruit and toffee aromas are prominent, with hints of white pepper and spice.

Palate: A big powerful, fruit driven wine, with smooth chocolate flavours. Great mid palate with seamless integration that leads up to a lengthy harmonious finish.

Vinification: Fermented in open tank fermentors and pumped over five times per day. Each Shiraz clone (6) sees a unique treatment of yeast and wood. Matured fifty percent in new French oak and fifty percent American oak (half new and half second fill), the wood maturation lasts 18 months. After blending the wine undergoes bottle-maturation for a further eighteen months.

Rust En Vrede
1694

PRICE: 795,00 kr.

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Kelleris
Utopia

PRICE: 295,00 kr.

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Climate: Temperate. Situated near the east coastline. The vineyard faces south with windbreaker to the north and west for creating a better micro climate.

Soil: Light humus with sand.

Vinification/Maturation:  “Green harvest” has limiting the yield to app. 5000 liter per hectare. Grapes were handpicked and carefully selected. Vinification is done in traditional way with alcoholic fermentation in open vats and stirring by hands. Then undergoes the malolactic fermentation process. The wine matures for 9 mounth in new barriques of Ungarian oak.

Chemical analysis: Alcohol – 12 vol%; Acidity – was 6,5  g/l; Res. sugar – app.1.0 g/l

Grape: 100% Rondo

Alcohol: 12%

Size: 75 cl

Vinification: Matured for 22 months in French barriques

Lukning: Kork

Beskyttet geografisk betegnelse – Sjælland

Priser/Medaljer: BRONZE medalje til International Food Contest 2013

Mat´s Vineyard by Mathew Castle

Kellerisvej 96
3490 Kvistgård

info@matsvineyard.com

+45 2897 0714

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