The De Wet family has run Excelsior Estate for over 160 years. Originally involved in ostrich and horse breeding, the estate has always grown vines. Today, Freddie De Wet and his sons Peter and Jacques focus on South Africa’s ‘big five’ varieties—Sauvignon Blanc, Chardonnay, Merlot, Cabernet Sauvignon and Shiraz—keeping tradition alive while driving innovation and quality.

Excelsior Estate’s Merlot hails from the scenic Robertson Valley in South Africa’s Western Cape, where the De Wet family has grown vines since 1859. Nestled between two mountain ranges and influenced by the Breede River, the estate enjoys ideal conditions for viticulture. The limestone-rich soils once used for grazing thoroughbred horses now enhance the character of the grapes, producing red wines with spice and complexity, and whites with vibrant acidity.

Merlot is notoriously tricky to grow, but at Excelsior, strict vineyard management ensures top quality. Bunch thinning, careful canopy work, and sun exposure bring out ripe blackcurrant and red fruit flavours while avoiding green tannins. The grapes are hand-harvested for precision and quality, fermented in stainless steel for a week, and gently pressed. A portion of the wine is aged in both French and American oak, with the rest in steel, striking a balance between fruit purity and subtle oak influence.

Excelsior is proudly certified by WIETA for fair labour practices and has Integrity and Sustainability certification from the Wine and Spirit Board. All grapes are hand-harvested, which not only ensures quality but also provides valuable employment for the local community. Through wine sales, the De Wet family has funded a village crèche and supports teachers at the local school, reinforcing their commitment to ethical and sustainable farming.

The result is a soft, well-structured Merlot with aromas of ripe cherry, smoky coffee and spice, and a smooth palate suited for medium-term ageing.

This versatile wine pairs beautifully with roast lamb, grilled mushrooms, or a rich tomato pasta. Its gentle tannins and ripe fruit make it equally enjoyable with a midweek burger or a Sunday roast.