Desirade reflects Marianne’s Bordeaux heritage, blending Merlot and Cabernet Sauvignon in a style inspired by the vineyards along the Gironde. Aged for 18–24 months in French oak, it delivers structure, depth, and polished balance.
Dark ruby in the glass, the nose shows blackberries, dried cranberries, and liquorice. The palate is composed and well defined - Merlot bringing roundness and finesse, Cabernet Sauvignon lending structure and a long, smooth finish. Layers of black fruit and subtle anise carry through with clarity and persistence.
A confident, age-worthy South African Bordeaux-style blend with both power and precision.
Dark ruby in the glass, the nose shows blackberries, dried cranberries, and liquorice. The palate is composed and well defined - Merlot bringing roundness and finesse, Cabernet Sauvignon lending structure and a long, smooth finish. Layers of black fruit and subtle anise carry through with clarity and persistence.
A confident, age-worthy South African Bordeaux-style blend with both power and precision.
Subsequent processing, fermentation and maturation was carried out separately for each varietal. Upon crushing the grapes into 70HL French oak casks (Foudres), a temperature of 10 °C was maintained for 10 days with skins and juice in contact to ensure a sufficient cold maceration for optimum color and flavor extraction.
During fermentation and maceration on the skins, the fermenting juice is daily pumped over the skins, which is also gently punched down into the juice to allow for optimum tannin and color extraction, as well as flavor development. This process takes about three weeks, before the wine is transferred to 40% new and 60% older French oak barrels for 16-22 months.
The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak. By using only 40% new oak, the fruits within each varietal are respected and allowed to combine in perfect harmony ensuring truly magnificent fruit flavor and tannin structure. Much care and attention is taken in selecting barrels containing maximum flavor and character for use in the final Bordeaux blend.
During fermentation and maceration on the skins, the fermenting juice is daily pumped over the skins, which is also gently punched down into the juice to allow for optimum tannin and color extraction, as well as flavor development. This process takes about three weeks, before the wine is transferred to 40% new and 60% older French oak barrels for 16-22 months.
The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak. By using only 40% new oak, the fruits within each varietal are respected and allowed to combine in perfect harmony ensuring truly magnificent fruit flavor and tannin structure. Much care and attention is taken in selecting barrels containing maximum flavor and character for use in the final Bordeaux blend.
Est. 2004, the Marianne Estate is a 36-hectare boutique wine estate located on the foothills of the Simonsberg Mountain. The estate features 17 hectares of vineyards, Tasting Room & Cellars, Luxury Accommodation and the Floreal Brasserie.
Christian Dauriac, the proprietor of the Marianne Estate, has been making wine in Bordeaux for over 30 years. He currently owns three Chateaux in Bordeaux: Destieux (Grand Cru Classe of Saint-Emilion), Montlisse (Grand Cru) and La Clemence (Pomerol).
Christian regularly brings in specialists from France to lend expertise with the winemaking and viticulture.
Christian Dauriac, the proprietor of the Marianne Estate, has been making wine in Bordeaux for over 30 years. He currently owns three Chateaux in Bordeaux: Destieux (Grand Cru Classe of Saint-Emilion), Montlisse (Grand Cru) and La Clemence (Pomerol).
Christian regularly brings in specialists from France to lend expertise with the winemaking and viticulture.
