The name Tanzanite, was inspired by Melanie's birthstone - the rare, beautiful and highly sought-after Tanzanite - this singular wine expresses her passion for creating unique sparkling wines in the time honored way.
She hires cellar space and makes her base wine in the old traditional French way of Hand harvesting and whole bunch pressing. Malolactic fermentation is done on all base wines as this gives the wine soft, creamy and elegant tones with maturation on the lees.
Wines are blended proportionally to the year’s vintage and quality. Mobile lines do the filtration, stabilization and bottling. The bottled wine is stored in Worcester where they work with the MCC. Riddling is done by hand (turning of the bottles to get the lees in the bottle neck). Then they hire in a mobile disgorgement unit to disgorge the wine. (Process of getting rid of the lees and adding the dosage). Then they wash and label the bottles with a mobile labeling line. All these mobile processes are done by temporary hand labor at least twice a year. The Cellar-hand Wilma and her family and friends helps Melany with all the hand labor processes. The production does not have the need to employ permanent workers so Melanie started working with the local previously disadvantaged individuals in the Worcester Community. She mainly works with ladies as there are plenty of ladies that would like to work part time, which also have a family they need to take care of, so if she plans ahead she can give these girls a temporary job in the times slots that suit them. In this way Melanie tries to make a difference and try to help the local community and uplift these girls.
This is an ongoing continuous process that happens periodically throughout the year.
Melanie grew up in the Hex river valley where her late parent farmed with Export table grapes. She fell in love with the grape and vineyards and decided to venture into winemaking as her brothers were the farmers.
She studied BSC Agriculture at Stellenbosch University, worked in France at Louis Roederer Champagne, Moet & Chandon and Pommery in 3 vintages. She Worked at Distillers Corporation as Winemaker from 1994-1998. In 1998 Distillers corporation and Stellenbosch farmers winery merged and formed Distell. She was appointed as Sparkling winemaker of the group. She resigned in 2006 and started her own small sparkling wine production in 2003 which she launched in 2006.
Her Professional career:
1994 – Senior Wine Technologist at Distillers Corporation
1995 - 1998: Senior Sparkling winemaker at Distillers Corporation
The House of JC Le Roux (affiliate of Distillers) opened its doors in Devon Valley in Stellenbosch in September 1998 and from 1998 to 2001 she was appointed as Senior Sparkling wine maker at The House of JC le Roux.
2001-2006: Distillers Corporation and SFW merged and Melanie was appointed as Cellar Manager / Winemaker at the House of JC le Roux / Distell. This involved the management of the Wine cellar and making all sparkling wines for the JC le Roux and Distell group.
8 Million Liter’s carbonated champagne and 1 Million liter’s Cap Classique sparkling wine was made and all the cellar workers fell under her management. During her career at Distell she developed four new Cap Classique style sparkling wines JC Le Roux La Vallée (The first semi sweet MCC to be introduced to the South African Market), JC Le Roux Scintilla & Desiderius (Pongracz)(Two high end Special Cuvee’s made from selected vineyards).
2006 till present: Owns and produces her own Sparkling wine brand called: “Tanzanite”
She only produces Method Cap Classique sparkling wine made in the time honored traditional way.
Melanie specialized in the field of Method Cap Classique sparkling wine (French Champagne method) by working overseas.
She worked and observed the Champagne process during harvests in 1997 and 2002 in the Champagne region of France. She worked closely with the "Chef de Cave’s” at the Champagne houses:
Louis Roederer Champagne - Michel Pansu
Pommery Champagne - Thierry Gasco
Moet & Chandon Champagne - George Blanc
She also visited Sekt cellars in Austria and Germany specializing in making Charmatt (Tank Fermented) sparkling wine.
She was invited by VITEFF in 2009 to present her Method Cap Classique with a few other SA producers at the bi-annual VITEFF congress.
Melanie is married to Wentzel van der Merwe and have two daughters:
Marí van der Merwe (born 2001) and Hané van der Merwe (born 2003)
Awards for wines made during her career:
From 1998 till present:
Veritas: Double Gold for Pongrácz.
Veritas: Double gold for JC Le Roux Pinot Noir, Gold JC le Roux Pinot Noir.
4.5 Star Awards for 4 of her sparkling wines in WINE Magazine.
She won the SAA Cap Classique Trophy for Pongrácz Cap Classique 4 times.
Veritas Double Gold for JC le Roux Chardonnay and Gold for Desiderius.
London Wine Trade Fair: Pongrácz Award for "Best wine in its class"
Nominated: Business Woman of the Year - South Africa. She was awarded as one of the twenty leading Wine makers in South Africa - Melanie van der Merwe
Veritas: JC Le Roux Pinot Noir Rose Gold..
International wine and spirits competition: "Best wine in its class".
Winning Wine Magazine / Amorim Cork Cap Classique Challenge Desiderius 2000 Cap Classique, Desiderius 2001 and Scintilla MCC 2003 in 2006, 2008 and 2012.
Tanzanite:
Gold for Tanzanite MCC at Michelangelo Wine Competition, 4 star Platter’s wine Guide and Wine Magazine MCC challenge (since 2006). From 2015 till present 4.5 stars in Platter. Scored 93 and 90 Points from Tim Atkin British wine master in 2016 and 2018. According to Chef du Cave of Vieuve Cliquot Champagne: “Tanzanite Method Cap Classique is one of the best South African MCC’s on the market …if not the best one tasted.
2015,2016,2017 Tanzanite MCC and Tanzanite Magnum 2007 were in the 5 Star line up tasting for Platter’s Wine Guide.
Melanie received Publicity in:
Oprah Magazine, Wine Magazine, Wynlander, The Civil, Food & Home, Rooi Rose, Die Kat, Finesse
House and Leasure, Landbouweekblad, Leef magazine, TV SABC2. She also acts as speaker at various events.
The family does not own any vineyards but each year they buy the grapes from these specific farms as it’s the best area for production of Chardonnay and Pinot noir for Method Cap Classique production.
Origin of Grapes: Robertson & Stellenbosch. There is a specific quality and style that‘s created. This can only be obtained by buying in the grapes used for making Tanzanite. The grapes come from Robertson (gives flintiness), Rawsonville (adds a creamy, clean taste) and Stellenbosch (gives longevity and structure). Yields are kept in check through aggressive pruning and suckering.
For the past 15 vintages Melanie has been buying grapes from Robertson as it’s the only area in the Western Cape with chalky soils. This is crucial in MCC production as the base wine made from these soils shows long ageing potential and specific flavors during ageing which is crucial for the Tanzanite style.
Melanie hires cellar space and makes her base wine in the old traditional French way of Hand harvesting and whole bunch pressing. Malolactic fermentation is done on all base wines as this gives the wine soft, creamy and elegant tones with maturation on the lees.
Wines are blended proportionally to the year’s vintage and quality. Mobile lines do the filtration, stabilization and bottling. The bottled wine is stored in Worcester where theywork with the MCC. Riddling is done by hand (turning of the bottles to get the lees in the bottle neck). Then they hire in a mobile degorgement unit to disgorge the wine. (Process of getting rid of the lees and adding the dosage). Then they wash and lable the bottles with a mobile labelling line. All these mobile processes are done by temporary hand labor at least twice a year. Cellar hand Wilma and her family and friends helps Melanie with all the hand labor processes. The production does not have the need to employ permanent workers so Melanie started working with the local previously disadvantaged individuals in the Worcester Community. She mainly works with ladies as there are plenty of ladies that would like to work part time, which also have a family you need to take care of, so if she plans ahead she can give these girls a temporary job in the times slots that suit them. In this way she tries to make a difference and try to help the local community and uplift these girls.
This is an ongoing continuous process that happens periodically throughout the year.
MISSION:
Tanzanite MCC is associated with African Sparkle. Inspired by Melanie's birthstone – the rare, beautiful and highly sought after Tanzanite – this singular wine expresses herpassion for creating unique sparkling wines in the time-honored traditional way. She has a quest for perfection and a desire to create wines, which, beyond their splendid taste, attain a perfect balance and provoke emotion. This quest is primarily related to very real factors such as the soil, origin of grapes, harvesting method, blending process and time spent on the lees during ageing. But, when they taste a wine it automatically evokes certain images and feelings. Celebrating your accomplishments and moments of success with generosity and grandeur is Melanie's essential mission. Discover who they are, discover their wines and values. Discover their dedication to making fine MCC that dazzle with the spirit of elegance and accomplishment.
Tanzanite Brut Method Cap Classique is made from 80% Chardonnay and 20% Pinot Noir.
Fruity, flinty, nutty, honey and creamy notes and beautiful brioche tones are coming through on the nose. It’s dry, lingering and well structured. The Pinot noir gives the wine good backbone, structure and longevity and the Chardonnay gives flintiness which develops in creamy, elegant notes in the wine with ageing. Beautiful creamy mousse.
Tanzanite Wines Yearly source their grapes from Robertson in the Western Cape, famous for its specific areas with chalk in the soil. After sourcing these spots winemaker Melanie van der Merwe asked farmer Ernst Bruwer, from the Farm Mont Blois, to plant Chardonnay and Pinot noir grapes on these spots. After years of trials she realized that year after year the base wines made from these plots compared to base wines made from any other areas tends to mature much slower and gives beautiful complexity in the end product. At around 18.5 to 19 degrees balm hand picking of the grapes are done in small 18kg baskets. This is transported to a press house, which she rents during harvest time. She does whole bunch pressing on every 5 Ton of grapes. Yields are around 480- 500 liters of juice per ton of grapes. Juice is inoculated with Prise de Mousse yeast a specific French yeast strain she uses. Fermentation at cool temperatures for 8-10 days takes place and this is followed by Malolactic fermentation on all base wines. After MLF wines are blended. Secondary fermentation takes place in the bottle and wines are left on the lees to mature and tasted every few months to monitor the ageing on the lees. Minimum time spent on the lees will be 24 months.
It’s the only area in the Western Cape where you will find Chalk in our soil.
Age of the vines is around 8-15 years old.
Enjoy as an aperitif or with fresh seafood, oysters, smoked venison Carpaccio, creamy chicken, apple crumble and even Cape Malay curry.
Review:
"This is a richly flavored sparkler showing complex notes of brioche, apple, and a hint of clementine. It’s bone dry on the finish with lingering toasty lees notes. A blend of 80% Chardonnay and 20% Pinot Noir aged 24+ months on the lees. The winemaker is Stellenbosch enology grad Melanie van der Merwe who made sparkling wine for 11 years at Distell before starting her own brand."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 90 pts
"A blend of 80% Chardonnay and 20% Pinot Noir, the NV Brut begins with biscuity aromas followed by green apple, citrus blossoms and lees. The palate is focused with precision and finesse and shows that the winemaker has taken a lot of time and effort to create this wine. Bright, energetic acidity livens up the mid-palate, and the mousse is firm with a soft nuttiness from the autolytic characteristic. The finish is long and subtly spicy with and lingers with notes of sweet brioche and cashew butter, as the wine spent two years on the lees. - Anthony Mueller" - Robert Parker's Wine Advocate (March 2020), 90 pts
Tanzanite Brut Rose Method Cap Classique is made from 60% Pinot Noir and 40% Chardonnay.
It begins with a sumptuous and luminous pink appearance. Followed by a delicacy of red fruit aromas. The nose is generous and elegant. Fresh attack followed by a harmonious sensation on the palate. Perfectly balanced in the best Tanzanite Style which combines elegance and flair.
Yearly the grapes are sourced from Robertson. Hand picking of the grapes we do in small 18kg lots and then whole bunch pressing on every 5 Ton of grapes. Yields are around 450-480 liters per ton of grapes. Juice was inoculated with Prise de Mousse yeast for primary fermentation at cool temperatures for 8-10 days. This is followed by Malolactic fermentation on all base wines. The MLF ads depth and complexity to the base wines. With maturation the wine will get soft, creamy and elegant. Secondary fermentation took place in the bottle and wines were left on the lees and tasted every few months to monitor the ageing on the lees. Minimum time spent on the lees 24 months.
It’s the only area in the Western Cape where you will find Chalk in our soil.
The wine is made from selected vineyards. Limited to 6 000 bottles annually.
Age of the vines is around 10-15 years old.
Pairs well with roasted white meat, game, tapas, ham and smoked salmon.
Review:
"Pale pink. Ripe red berries accented by Cointreau show on the nose of this very dry and crisply textured sparkling rosé. It’s mineral and subtly fruit flavored palate is superbly fresh and alluring despite an astringent touch on the finish. It’s a great sparkler for food. A 60/40 blend of Pinot Noir and Chardonnay from 10-15 year old vines in the Robertson area."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 91 pts
Delas Freres Cote Rotie La Landonne Rouge is made from 100 percent Syrah.
This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”
This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.
The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.
Food Pairing: This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.
Tasting Notes: The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.
Reviews:
Deep in color, the espresso, licorice, smoke and flint, paired with layers of juicy, ripe fresh, red fruits show up with ease. On the palate, the wine offers richness, density, purity of fruit, herbs, crushed stones and a wall of ripe, lushly textured, dark red berries. This will age quite nicely.T
-Wine Cellar Insider 97 Points
Sun-baked garrigue and smoky notes of iron and earth accent intensely ripe black cherry and cassis in this wine. Made from 100% Syrah, it's a hulking powerhouse of black-fruit flavors but finessed by firm acidity and fine, integrated tannins. Stunning already it should improve through 2036 and hold further
-Wine Enthusiast 97 Points
Bright purple. Powerful cherry, cassis, potpourri, exotic spice and olive qualities on the highly perfumed, complex nose. Sweet and energetic on the palate, offering impressively concentrated black and blue fruit preserve, floral pastille and spicecake flavors that unfold steadily with aeration. In a powerful but energetic style and quite primary now. Aeration brings up smoky bacon and floral pastille qualities that carry through the strikingly long, youthfully tannic finish, which leaves behind sweet dark and floral notes.
-Vinous 95 Points
Alluring, with warm fruitcake and black tea aromatics leading off for a lush and warm core of crushed plum, cherry reduction and blackberry pâte de fruit flavors. Despite the showy fruit detail, there's a solid iron underpinning, with pretty floral notes and bright energy throughout. Best from 2023 through 2038. 300 cases made, 188 cases imported.
-Wine Spectator 96 Points
This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”
This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.
The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.
The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.
This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.
Le Jade Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
The wine comes from sun-drenched vineyards planted on the best terroir, selected for its physical and geographical characteristics, on clay and limestone hillsides called "costieres" (coastal region), only a few miles away from the Etang de Thau - a coastal lagoon that is situated between the port of Sete and Marseillan.
This Sauvignon Blanc boasts a silvery straw color. Crisp and fragrant white wine with wonderful aromatic intensity, fresh exotic notes, delicious fruity aromas of citrus and gooseberry. A great varietal expression, this is a zesty and refreshing wine that lingers on the palate.