Môreson Wine Estate in the beautiful Franschhoek Valley has an amusing way of naming its wines. Some are named for cute family sayings, like the Knoputiback, others for their family dog, a Weimaraner named Miss Molly and then there is the Mata Mata. Mata Mata is a place in the Kalahari of which Richard Friedman, the owner of Môreson, is particularly fond.
The Môreson Mata Mata 2010 is in Bordeaux terms, a right bank blend. Wines on the eastern bank of the Gironde are led by Merlot and this is the case with the Mata Mata which contains 38% of this grape, 34% Cabernet Franc, 18% Cabernet Sauvignon and 10% Petit Verdot.
The grapes are destemmed and then cold soaked for two days before being taken to open fermenting tanks. During the fermentation cycle, the grape skins and mash were punched down below the surface to extract as much colour and flavour as possible. After fermentation the wine lies on the skins for 2 weeks with daily pump overs. A period of 24 months in French Oak Barrels with the Cabernet Sauvignon being matured in 100% new French Oak Barrels. Once Winemaker Clayton Reabow has made the final blend, the wine spends a month maturing in previous fill French Oak Barrels.
It looks like: Deep opaque ruby at the core paling to maroon garnet at the edges.
It smells like: Classical red berry fruits and ripe bloodplums. Whiffs of cherry tobacco and oak spice.
It tastes like: Rich sumptuous palate of red fruits and plums. Essenced. Long lingering aftertaste. Classic wine which, if kept for 8 to 10 years after the harvest date will give added pleasure.
It’s good with: At the Bread and Wine Vineyard Restaurant Neil Jewell is somewhat of a charcuterie legend, his wife Tina, a local bread guru. They offer thus, the perfect combination of a lunch under the trees with this really great wine. At home, a Sunday Roast Lunch with crispy roasted potatoes and real gravy would meet it with the fullness of flavour to match the Mata Mata palate weight.