We were delighted to try and get to know the fabulous Meinert wines from South Africa with our Alumni Club this July. Our presenter for the evening was Brendan Butler, one of the two Master Winemakers of this quality -focused wine estate.
Meinert Wines – Past and Future
The story of the Meinert Wines begun in 1987 when Martin Meinert purchased an 11.5ha of land in Stellenbosch’s suburb Devon Valley. Martin, a descendant of a historic printing house from Namibia, studied Viticulture and Oenology at Stellenbosch University graduating with honours.
During the years leading to establishing Meinert Wines, Martin gained invaluable knowledge by being actively involved as a vineyard consultant in South Africa, as well as travelling and working in various wine regions in California, France and Australia, in the winery of Chateau Lafite in Bordeaux and in the Chilean Rothschild project, “Los Vascos”.
Our guest winemaker, Brendan Butler, recently joined Meinert Wines as the general manager/winemaker, having previously worked at the reputable Jordan Wine Estate, Nitida Wine Farm and Mt. Vernon Wines. While gaining insight into both wine production, and also the business aspects of wine farming at Nitida, he decided to undertake the Cape Wine Master course through the Cape Wine Academy and Institute of Cape Wine Masters, a course similar to the Master of Wine programme. Five years of intensive study cemented his knowledge of viticulture and oenology, and provided priceless exposure and insight into the great wines of the world.
Together, the two Master Winemakers are committed to producing a range of premium, terroir driven wines, in limited quantities, each with distinctive individuality and character according to what nature gives them each year.
The Devon Crest Vineyard at Devon Valley (Stellenbosch District)
The Meinert Vineyards lie on the slopes of Devon Valley’s northern ridge and rise from 200m to 310m above sea level. The Devon Crest site has a southerly aspect and grand views of False Bay which contributes its cooling breezes, while the mountain slopes surrounding Stellenbosch also offer a cooling effect moderating the warm dry summers.
The soils are predominantly deep decomposed granite and have a red-brown or terracotta colour. They contain a high percentage of clay which is well dispersed throughout the profile and aids with water retention.
Due to its warm climate, Devon Valley is famous for its red wine varietals and premium red wine production. Today the hillside Devon Crest vineyard is
fully planted to Cabernet Sauvignon, Merlot, Pinotage, Cabernet franc and Petit Verdot. Apart from the red varieties a small vineyard of Semillon has also been established.
It should be mentioned here that the Sauvignon Blanc and Riesling grapes that go into the white Meinert wines are sourced by top growers in Elgin, selected for the delicate cool climate characteristics of this region.
The Wines
- Wine 1- Meinert 2022 Riesling ‘The German Job’ 12% ABV
This Riesling was sourced from the cool climate region of Elgin. The grapes were picked early in the morning and then transferred to the winery in a refrigerated truck to preserve their freshness and health. The wine is vinified excluding oxygen as much as possible and goes through a cool fermentation process with an Austrian yeast, which is inactivated by cooling. It is then matured sur lie for 6 months prior to bottling.
Medium+ intensity, lime, green apple, apricot and peach, melon and blossom with high acidity, medium- body, medium+ flavour intensity and medium+ finish. There is elegance, balance and purity of fruit in this Riesling that is reminiscent of the Rieslings of Mosel and Rheingau, hence, of course, the name “The German Job”. We could sip this effortlessly on a summer’s day and although perfect to enjoy now it could potentially develop to something special with further ageing in the bottle.
- Wine 2– Meinert 2018 Chenin Blanc ‘6Chen’ 13% ABV
Only tiny quantities of this old vine Chenin Blanc and Muscat of Alexandria blend from the Swartland District are produced. The grapes are sourced
from various vineyards established in the late 70s and early 80s.
The handpicked grapes were transferred in the winery in refrigerated trucks to maintain their freshness and health. The must fermented naturally, with wild yeasts, in a combination of concrete tanks, seasoned oak barrels and untoasted oak barrels with the various vessels adding extra complexity. Post fermentation, the wine was left in contact with the lees for a period of six months to add texture and richness.
Pronounced aromas of apple, quince, apple skin, ripe peach, honeydew melon and blossom. Dry, with medium acidity, medium body, pronounced flavour intensity and a long finish. A complex and elegant wine that showed great balance and gave the perception of a fuller mouthfeel and texture. We felt that the muscat added extra aromatics and delicious flavours to the blend.
- Wine 3– Meinert White Merlot (Mystery wine) 5% ABV
This was our blind-tasted mystery wine whose revelation was so much fun. The guesses kept pouring from our Alumni Club members and some did get it right!
The grapes were sourced from Meinert’s own Devon Crest vineyard were the red-skinned Merlot grapes were selectively hand harvested and then whole bunch pressed with minimal press to avoid colour extraction. The must was fermented with wild yeasts in previously used 225 litre French oak barrels. A portion of Old Vine Swartland Chenin Blanc was included in the blend along with a dash of barrel-fermented Semillon. The wines were matured sur lie for up to 10 months. Only 3169 bottles made.
Medium intensity delicate aromas of bruised apple, marzipan, saffron, hay and smoky notes. Dry on the palate with medium acidity, medium body, pronounced,well-defined flavour intensity and medium+ finish. We would love to pair this hidden gem and its complex taste with various food dishes to see how the flavours interact.
Few of us had tasted a white wine made from Merlot before and we loved how our conventional wine mindset was put to the test.
- Wine 4 – Meinert 2018 Merlot, 13% ABV
A complex blend of two Merlot vineyards selectively harvested over five pickings spanning two weeks difference in harvest dates.
Fermented with natural yeasts and made in classic, minimal interventionist manner with no extended skin maceration. All the components were vinified separately and matured for 18 months in a selection of first, second, third and fourth fill French oak barrels and racked at intervals as necessary.
Velvet softness that you expect of Merlot. Rounded, supple fruit of plum gains complexity from a roasted pepper and herbal character on the nose. Refined tannins.
- Wine 5– Meinert 2018 Pinotage ‘Printer’s Ink’, 13.5% ABV
Three harvests at different times are employed for the Pinotage to enhance its flavour. In the winery, partial intracellular fermentation is used where crushed grapes are placed on top of whole bunches. Maturation takes place in seasoned French oak barrels. Bottled after spending 12 months in 225L 2nd, 3rd, 4th fill and older French oak barrels.
A fresh take on Pinotage, this showed medium intensity red cherry, raspberry, blackberry and liquorice aromas. Dry on the palate with medium + acidity, medium soft tannins, medium flavour intensity and body. A well balanced, fruit driven wine.
- Wine 6– Meinert 2016 Synchronicity, 14% ABV
A blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Pinotage, and Petit Verdot, Synchronicity is one of Meinert’s flagship wines.
Carefully selected batches are fermented separately with wild yeasts. After fermentation each grape variety components are matured in a selection of new and seasoned French oak barrels for 12 months. Following rigorous barrel selection, the selected components are then blended and matured for a further 12 months in barrel prior to bottling.
Pronounced intensity blackcurrant, blackberry, black cherry and cassis aromas intermingle with liquorice, prune, coffee beans, earth, vanilla, cloves and tobacco flavours. Dry on the palate with high acidity, medium+ fine grained tannins, full body with pronounced flavour intensity and long lingering finish. Smooth and silky with a Bordelaise quality but absolutely South African Meinert elegance.
- Wine 7– Meinert 2015 Semillon Straw Wine, 12% ABV
When the grapes just about reach optimal ripeness each bunch stalk is pinched which restricts sap flow to the berries. The bunches hang and shrivel on the vine for a further 6 – 8 weeks, concentrating not only sugars and flavours, but also fruit acids to ensure freshness on the finish.
In the winery, the bunches are whole-bunch pressed over a long pressing cycle to ensure all the sugary richness is extracted. Natural fermentation in barrels, 50% new.
The resulting wine displays pronounced aromatic intensity with apricot jam, marmalade and poached pear aromas. Sweet on the palate with its high acidity offering great balance against the sweetness, a medium- body and a pronounced flavour intensity with honey and quince jelly layers that lead to a long finish. A delicious treat!
Brendan guided us through an informative evening with delicious wines. We look forward to trying more of their top quality, terroir driven range. To find the whole Meinert range at unbeatable prices please visit The Great Wine Co.
If you have a minimum of WSET Level 2 wine qualification, you are welcome to join the Enjoy Discovering Wine Alumni Club, which meets online 10 times annually. For more details: Alumni Club
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