De Grendel is situated on the slopes of the Tygerberg Hills in amongst the Renosterveld and about 7 km from the Atlantic Ocean, source of the cooling breezes off the Benguela Current which cools the vineyards and allows for longer hang time to ripen the grapes. In the teeth too of the notorious Saouth Easter, aka The Cape Doctor which can be a great positive in keeping the vineyard disease free, but a trifle negative at pollination time.
The 2006 vintage of the De Grendel Shiraz won a double gold at the National Veritas Wine Show and De Grendel believes that the current vintage, the 2014 matches its antecedent.
Charles Hopkins – De Grendel Winemaker
Charles adopted an interesting approach to the fermentation of the wines in 2014. He fermented the 2014 vintage in two separate ways – both in open tanks. The first picking was subject to aerated pump overs which ensures good extraction of colour, the spicy plummy Shiraz flavours and softer tannins. The other component was was picked 2 – 3 days later still in the ‘ideal ripeness’ window. It was vinified using a pneumatic punch down four times a day, resulting in more robust tannins as well as excellent structure and concentration.
Once fermented dry, the wine was matured in 1/3 new American Oak, 1/3 new French Oak and 1/3 in 2nd and 3rd fill French Oak barrels for 13 months. The wine was then prepared for bottling.
It looks like
Bottled under screwcap in a Burgundy shaped bottle with the elegant De Grendel livery. In the glass, almost black Satsuma plum at the core which pales out to a ruby garnet at the edges.
It smells like
Rich whiffs of dark fruit, berries and plums. Sweet brown spices, grinds of white pepper and fynbos herbaceousness.
It tastes like
Tight core, which slowly unravels to reveal complex layers of bloodplums and rustic brambles and black cherries. There is a lovely undertow of fine charcuterie and a superb long dry ending with a hint of clove.
Nina Timm’s Spicy Pork Sausage with Horseradish Mash, Apple & Onion
It’s good with
Ian Bergh, the Chef at the De Grendel Restaurant will have a number of dishes to go with this wine. Get there if you can, well worth a visit as they say in the Guide Michelin. Excellent as the glass of wine after dinner. This wine loves food and especially those with deep flavoursome tomato based sauces – often vegetarian with aubergines and mushrooms. Nina Timm has a lovely wintery suggestion of Spicy Pork Sausage with Horseradish Mash, Apple & Onion. Click here for her recipe.
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(via michaelolivier.co.za)