Germinal is Marianne’s interpretation of a classic Rhône-style blend, assembled from the estate’s finest barrels of Shiraz, Mourvèdre, and Grenache. Deep ruby in the glass, it opens with layered aromas of cacao bean, liquorice, blackberry, raspberry, and black cherry.
The palate is smoothly structured, with a generous, rounded mid-palate and a refined, composed finish. There’s richness here, but also control - dark fruit and spice carried by polished tannins and natural freshness. Built to age gracefully, yet already showing impressive harmony, this is a serious South African Rhône blend with depth and confidence.
An ideal partner for wood-fired steak, slow-roasted lamb, or hearty, herb-driven dishes.
The palate is smoothly structured, with a generous, rounded mid-palate and a refined, composed finish. There’s richness here, but also control - dark fruit and spice carried by polished tannins and natural freshness. Built to age gracefully, yet already showing impressive harmony, this is a serious South African Rhône blend with depth and confidence.
An ideal partner for wood-fired steak, slow-roasted lamb, or hearty, herb-driven dishes.
The grape varietals were handpicked separately at phenolic ripeness and stored overnight at 10 °C to cool the grapes down before processing to tank. The grapes undergo bunch sorting and berry sorting before crushing only the finest berries into 70HL French oak casks (Foudres).
After filling Foudres by gravity, a temperature of 10 °C is 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 for 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.
Winemaker: Jos Van Wyk & Thierry Harberer
After filling Foudres by gravity, a temperature of 10 °C is 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 for 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.
Winemaker: Jos Van Wyk & Thierry Harberer
Marianne Estate is a 36-hectare boutique wine estate located on the foothills of the Simonsberg
Mountain. We have been producing small batches of premium wines made in our state-of-the-art cellar since 2004. All our grapes are handpicked and treated to a luxurious retirement for a couple of years in new French oak.
Mountain. We have been producing small batches of premium wines made in our state-of-the-art cellar since 2004. All our grapes are handpicked and treated to a luxurious retirement for a couple of years in new French oak.
