Winery VillionBen Bullebak Merlot

wine of Walker Bay of Western Cape of South Africa

The Ben Bullebak Merlot of Winery Villion is a wine from the region of Walker Bay of Western Cape.
This wine generally goes well with
The Ben Bullebak Merlot of the Winery Villion is in the top 0 of wines of Walker Bay.

Informations about the Winery Villion

The winery offers 18 different wines.

Its wines get an average rating of 4.

It is in the top 15 of the best estates in the region

It is located in Walker Bay in the region of Western Cape

The Winery Villion is one of of the world's great estates. It offers 15 wines for sale in the of Walker Bay to come and discover on site or to buy online.

The wine region of Walker Bay

The wine region of Walker Bay is located in the region of Cape South Coast of Western Cape of South Africa. Wineries and vineyards like the Domaine Bouchard Finlayson or the Domaine Creation produce mainly wines red, white and pink. The most planted grape varieties in the region of Walker Bay are Chardonnay, Pinot noir and Pinotage, they are then used in wines in blends or as a single variety. On the nose of Walker Bay often reveals types of flavors of raspberry, mocha or mango and sometimes also flavors of guava, passion fruit or grass.

The wine region of Western Cape

The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.

News related to this wine

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Ukrainian wine, hanging in the balance

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The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).