De Grendel Winifred 2016
The beauty of De Grendel Estate is not only in the perfect slopes, the excellently cared for vineyards, the architecturally pleasing buildings, the fine food served by Chef Ian Bergh in the De Grendel Restaurant, The Wine Club, but that it is such a short distance from the city centre and from the Cape Town International Airport.
The De Grendel Winifred 2016 is a result of a 30% crop reduction as a result of extreme heat leading up to the harvest. The vineyards for the three grapes used in the final blend, Viognier 49%, Semillon 41% and Chardonnay 10%, are grown in the Tygerberg Hills on slopes facing. The vineyards are planted in well drained broken shale with areas of gravel and yellow clay.
Viognier Grapes, the lead in the blend, arriving at the cellar
Once ripe, the grapes are brought to the cellar, they are destalked, crushed and then each variety separately taken to a mix of French and Romanian Oak for barrel fermentation. No malolactic fermentation took place leaving a delicious mineral and crisp acidity foundation for the wine. A further 120 days of ‘sur lie’ maturation took place, during which time the which was regularly stirred creating a creamy and flavourful palate. Once the maturation processes were complete, the wines were then blended and prepared for bottling.
Charles Hopkins, founding Cellarmaster at De Grende
It looks like
Bottled in a Burgundy shaped bottle with a superior screw cap. The livery is classic and black. In the glass, it is a gem bright hay yellow with green flashes.
It smells like
Layer upon layer of bright fruit, Granny Smith apple slices, fresh kiwi and crisp starfruit. Sweet white flowers, hay bales and buttered mosbolletjie toast.
It tastes like
Full of the most generous fruit. Fresh poached quince, sweet tropical citrus. Honeysuckle sips. The excellence of the entry, the fullness of the mid palate and the lengthy crisp and white flower ending.
Nina Timm’s Pickled Fish Salad
It’s good with
Such a food wine. When drinking it, I was reminded of how wonderful it would be with grilled mackerel, with a tranche of game fish panfried in butter with lemon. Ian Bergh, the Chef of the De Grendel Restaurant offers Linefish, smoked butternut risotto, gorgonzola, fennel, pine nut, yoghurt, beetroot on his lunch menu, should you be in easy striking distance. If not, the wine is just fabulous with mussels in almost any form. Being Easter, the traditional Cape dish is Picked Fish. Nina Timm’s Pickled Fish Salad is about as traditional as it gets. Click here for her recipe.
Nina Timm of MyEasyCook.com
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