Winery OverhexThe Happy Hippo Merlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the The Happy Hippo Merlot from the Winery Overhex
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Happy Hippo Merlot of Winery Overhex in the region of Western Cape is a powerful.
Food and wine pairings with The Happy Hippo Merlot
Pairings that work perfectly with The Happy Hippo Merlot
Original food and wine pairings with The Happy Hippo Merlot
The The Happy Hippo Merlot of Winery Overhex matches generally quite well with dishes of beef, lamb or veal such as recipes of beef mironton, milk-fed lamb sautéed with saffron and lemon or paupiettes of veal.
Details and technical informations about Winery Overhex's The Happy Hippo Merlot.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of The Happy Hippo Merlot from Winery Overhex are 2017, 0
Informations about the Winery Overhex
The Winery Overhex is one of of the world's greatest estates. It offers 10 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
