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Yonder Hill Merlot 1996

Merlot from Stellenbosch, South Africa
    0% ABV
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    0% ABV

    Winemaker Notes

    Deep dark color. Christmas cake nose; spice, mulberry, raspberry cassis. Good flavors, soft tannins. Just enough depth of fruit.

    Critical Acclaim

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    Yonder Hill

    Yonder Hill

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    Yonder Hill, Stellenbosch, South Africa
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    Yonder Hill covers some 13 hectares of rich Oakleaf and Clovelly soil. Vineyards are planted, predominantly, on the northern slopes of the farm and comprise two main cultivars: Cabernet Sauvignon and Merlot. Cabernet Franc and Petit Verdot feature as well. Maritime breezes in the early afternoon greatly influence the ripening process and the grapes are harvested as long as three weeks later than they are in Stellenbosch, a short distance away.

    The cellar was built in 1993, but greatly modernized four years later. The barrels, of French oak, are kept underground to allow for gravity-feeding and the cellar can house up to 800 of these containers, each with a capacity of 225 litres. All three red wines produced at Yonder Hill - the Nicola, Inanda and Merlot - are matured here.

    Stellenbosch

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    South Africa’s most famous wine-producing district, Stellenbosch, surrounds its historic town with the same name; fine winemaking here dates back to the late 1600s. Its valleys of granite, sandstone and alluvial loam soils between the towering blue-grey mountains of Stellenbosch, Simonsberg and Helderberg have the capacity to produce beautiful wines from many varieties. The climate is warm Mediterranean, tempered by the cool Atlantic air of nearby False Bay.

    Perhaps most well-known for its Pinotage and Bordeaux blends, Stellenbosch also produces noteworthy wines from Syrah, Chenin blanc, Chardonnay and Sauvignon blanc. The district’s wards—Banghoek, Bottelary, Devon Valley, Jonkershoek Valley, Papegaaiberg, Polkadraai Hills and Simonsberg-Stellenbosch—all produce distinctive wines from vines with relatively low yields.

    An easy-going red variety with generous fruit and a supple texture, Merlot’s subtle tannins make it perfect for early drinking and allow it to pair with a wide range of foods. But the grape also has enough stuffing to make serious, world-renowned wines. One simply needs to look to Bordeaux to understand Merlot's status as a noble variety. On the region’s Right Bank, in St. Emilion and Pomerol, it dominates in blends with Cabernet Franc. On the Left Bank in the Medoc, it plays a supporting role to (and helps soften) Cabernet Sauvignon—in both cases resulting in some of the longest-lived and highest-quality wines in the world. They are often emulated elsewhere in Bordeaux-style blends, particularly in California’s Napa Valley, where Merlot also frequently shines on its own.

    In the Glass

    Merlot is known for its soft, silky texture and approachable flavors of ripe plum, red and black cherry and raspberry. In a cool climate, you may find earthier notes alongside dried herbs, tobacco and tar, while Merlot from warmer regions is generally more straightforward and fruit-focused.

    Perfect Pairings

    Lamb with Merlot is an ideal match—the sweetness of the meat picks up on the sweet fruit flavors of the wine to create a harmonious balance. Merlot’s gentle tannins allow for a hint of spice and its medium weight and bright acidity permit the possibilities of simple pizza or pasta with red sauce—overall, an extremely versatile food wine.

    Sommelier Secret

    Since the release of the 2004 film Sideways, Merlot's repuation has taken a big hit, and more than a decade later has yet to fully recover, though it is on its way. What many viewers didn't realize was that as much as Miles derided the variety, the prized wine of his collection—a 1961 Château Cheval Blanc—is made from a blend of Merlot with Cabernet Franc.

    POE164794_1996 Item# 164794