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De Meye Range

De Meye Unwooded Chardonnay 2011

Tasting Notes
Aroma: Subtle floral undertone and tantalising aromas of pear, melon, apple and hints of minerals characterise this wine.
Palate: Clean and fresh with melon and green apple following well from the nose onto the palate, ending with a hint of butterscotch. Well-structured with a long finish.
Food and Serving Suggestions: Best served chilled, accompanying a fresh garden salad, oysters, sushi, fish, light creamy pastas and chicken dishes.

Alc – 12.5% • pH – 3.57 • TA – 5.4 g/l • RS – 1.1 g/l

 

De Meye Chenin Blanc 2011

Tasting Notes
Aroma: Flavours of passion fruit, citrus, melon and dried apricot characterise this wine, backed by hints of minerals and fresh cut grass.
Palate: An elegant wine, with the nose following well onto the palate. Showcasing melon, citrus and minerals. Well-balanced acidity and long clean finish completes this wine.
Food and Serving Suggestions: Best served chilled with fresh salads, a variety of mild cheeses, fish, chicken cannelloni, sushi and creamy mussels. An all-time all-round favourite!

Alc – 12% • pH – 3.5 • TA – 5.0 g/l • RS – 1.85 g/l

 

De Meye Shiraz Rosé 2011

Tasting Notes
Aroma: Seductive aromas of cranberry, raspberry, watermelon, strawberry and toffee apple.
Palate: Crisp and dry palate, characterised by cranberry and strawberry with subtle, fresh spice. This wine shows fantastic balance.
Food and Serving Suggestions: Best served chilled as a sundowner or accompanying sushi, carpaccio, smoked salmon, shellfish, lobster, crayfish and spicy dishes like Indian curries or Thai cuisine.

Alc – 13.5% • pH – 3.4 • TA – 5.2 g/l • RS – 3.0 g/l

 

De Meye Merlot 2009

Tasting Notes
Aroma: Rich, complex nose of violets, raspberries, mint and sweet cherry tobacco.
Palate: Packed with loads of cranberries, blackberries and smoky oak, with a clean finish and hint of mint. Fruit and tannins are in perfect balance.
Food and Serving Suggestions: Best served with gruyère, pork spare ribs, portabella mushroom pasta, shepherd’s pie, coq au vin, lamb chops with balsamic reduction,Indian cuisine, grilled tuna steaks, dark chocolate desserts and the old time favourite… lasagna.

Alc – 14.18% • pH – 3.59 • TA – 5.6 g/l • RS – 1.3 g/l

 

De Meye Shiraz 2008

Tasting Notes
Aroma: Seductive flavours of buttered toast, smoked bacon and black currant, with a clean, flinty finish.
Palate: Following through from the nose, a mouthwatering savouriness, with loads of black currant, smoky cedar and a minerally finish.
Food and Serving Suggestions: Best served at room temperature with game, springbok, kudu steak, guinea fowl, chicken liver paté, steak tartare and full-bodied red meat casseroles.

Alc – 13.96% • pH – 3.64 • TA – 5.8 g/l • RS – 1.5 g/l

 

De Meye Cabernet Sauvignon 2008

Tasting Notes
Aroma: Rich, complex nose of toast, spice, cassis, blackberry, eucalyptus and tealeaves.
Palate:A full bodied wine with a firm tannin structure, pepper spice, dark fruit and a touch of coffee.
Food and Serving Suggestions: Best served with a juicy steak, rack of lamb infused with rosemary, lamb shank, oxtail, grilled black mushrooms, game or a guinea fowl casserole.

Alc – 13.81% • pH – 3.77 • TA – 5.6 g/l • RS – 2.0 g/l

 

De Meye Trutina 2009

55% Cabernet Sauvignon, 20% Merlot, 15% Shiraz and 10% Cabernet Franc

Tasting Notes
Aroma: Powerful medley of black and red berries, crushed peppercorns and violets, polished off by a hint of dark chocolate.
Palate: Mouth filling savouriness with loads of ripe black plums, Christmas pudding and cloves, rounded off with a vanilla toastiness.
Food and Serving Suggestions: 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.

Alc – 14.29% • pH – 3.69 • TA – 5.5 g/l • RS – 1.5 g/l

Old Mutual Trophy Wine Show 2011 - Silver Medal