# Excelsior Robertson Merlot (2023)

- **Producer:** Excelsior Estate
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–18 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, vanilla, chocolate, coffee, smoke, tobacco

## About this wine

Excelsior Estate, located in the Robertson region of South Africa's Western Cape, has been home to the De Wet family since 1859. Now managed by the fifth generation, the estate has a rich history that predates its vines; it was once a renowned thoroughbred racehorse stud farm. The calcium-rich limestone soils that once helped young horses develop strong bones are now credited with giving Excelsior's vines their unique character. The horse depicted on the label serves as a proud tribute to this equine heritage. Today, the family operates under the philosophy that great wine is grown in the vineyard and merely perfected in the cellar, maintaining a deep commitment to sustainable farming and supporting the local community.

## Interesting facts

- The estate was once a famous thoroughbred racehorse stud farm, where limestone soils helped horses build strong bones.
- The De Wet family has farmed this land since 1859, when Koos de Wet settled here after eloping with his brother's fiancée.
- The 2023 vintage was awarded a Gold Medal at the prestigious Michelangelo International Wine & Spirits Awards.

## Food pairing

This medium-bodied Merlot thrives alongside rich, savory meats and tomato-based dishes. Its soft tannins and bright acidity cut through the fat of grilled pork and lamb, while its ripe fruit profiles beautifully mirror sweet-savory glazes. The wine's structure is robust enough for charred barbecue flavors without overwhelming casual dishes like pizza or pasta.

## Wine making process

The winemaking process for the 2023 vintage began with 100% hand-harvesting to ensure strict quality control. In the cellar, the grapes were sorted and destemmed but kept as whole berries to preserve primary fruit characteristics and avoid harsh tannin extraction. Fermentation took place in temperature-controlled stainless steel tanks for seven days at 28–32°C, with aerated racking performed twice daily to soften the young tannins. Following a gentle bladder pressing, malolactic fermentation was completed in stainless steel. The wine was then aged using a dual approach: 45% of the blend matured in a combination of French and American oak barrels for six months, while the remaining 55% was kept in stainless steel tanks to retain freshness. The components were then blended and matured for up to 18 months before bottling.