A child of the drought, the grapes for the De Grendel Koetshuis Sauvignon Blanc 2018 came from tw0 pickings, one in Lutzville, the other in Darling. Both Appellations known for the cooler climates brought about by the Benguela Current which moves slowly and inexorably up our west coast from deep down in the cool southern Atlantic Ocean. There were no significant heat waves during the ripening and cool nights, a splashing of light rain in December brought grapes of high fruit intensity and acidity to the De Grendel Cellar which founding winemaker, Charles Hopkins and his team elevated in the most elegant way. The vineyards are watched over by De Grendel in order to ensure disease free grapes which as a a result of the heat show more delicious tropical fruits than its predecessor, the 2017.
Once in the cellar, the grapes for the De Grendel Koetshuis Sauvignon Blanc 2018 were destalked and crushed and allowed 6 hours skin contact before fermentation. Some 18% of the juice went to French oak barrels, a combination of new and second fill, for fermentation and maturing on its lees for 100 days. After this, the wines were blended and prepared for bottling.
From a Burgundy shaped bottle, closed with a superior screw cap. The label is classic De Grendel black with gold and white printing. In the glass, the wine is a pale gold with lime green flashes. The aromas are of fresh tropical fruits, desiccated pineapple, sliced crisp pears. From entry, the wine has a thread of crisp acidity running through the mid palate into the long aftertaste. The mid palate is generously fruited and there is a delicious creaminess to the wine. The elements for maturation are all there and some cool cellaring for a year or two will reward you for the care taken.
As a pre-lunch aperitif or a sunset sipper, this wine a perfection. As a food wine the De Grendel Koetshuis Sauvignon Blanc 2018 does exceptionally well as an accompaniment to cold plump pink prawns with aioli, the golden butter of Provence. You will find many fine dishes on the menu at De Grendel Wine Estate, where Ian Bergh makes his magic behind the stoves. Perhaps a tranche of butter lemon and herb fried hake? With some small potatoes, simply boiled with mint and served with Justine Wall’s Red Miso Slaw. Click HERE for her recipe.
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