Tasting notes:
Tumbleweed Merlot. The Swartland’s warm climate and weathered soils shape this elegant Merlot. Featuring vibrant red berry flavours, a whisper of herbs, and soft, supple tannins. Subtle oak adds depth to the silky, refined finish.
Food Match:
Pair with Beef, Lamb or Veal.
Region/Producer:
Bruce Jack Wines is made up of a small, dynamic team which aims to celebrate authenticity and provenance, not just in the wine they craft, but in everything they do. Head winemakers Bruce Jack and Marlize Beyers have worked together since 2002. Both have extensive experience in many winemaking regions around the world. Human culture started at the tip of Africa, despite it being ‘off the charts’, so it is fitting that something as culturally rooted as wine should thrive there, inspiring the ‘Off the Charts’ wine range, crafted from grape varieties and regions that are South Africa’s viticultural cornerstones.
The labels draw inspiration from the untamed majesty of the wilderness and the symbolic Basotho blanket. The Tumbleweed series of wines capture the essence of the raw, unyielding beauty of this wild region. With vibrant flavours, they showcase the typicity of the grape varietals and the character of the land. In 2023, Bruce Jack featured for the fourth consecutive year in the World’s Most Admired Wine Brands, awarded by Drinks International.
Winemaking: Tumbleweed Merlot
The vineyards are located in various locations within Swartland. With its ‘American Wild West’ aspect on rolling rugged hills facing the sea, capturing the essence of this pioneering spirit. The area enjoys a Mediterranean type climate with mostly red deep soils combined with some sandy ones. Vines are mainly trellised and the grapes are hand harvested.
The grapes go directly to red wine fermenters with 4–6 pump overs for the first 3-4 days. After that, there are only 2 pump overs until the wine is fermented to dryness. The wine is then racked off skins, and no press juice added, kept in full tanks until malolactic fermentation is completed. After which wine is racked and sulphured. A portion of the wine is aged on French staves for 4-6 months.
