De Grendel Koetshuis Sauvignon Blanc 2019, so good with Jane-Anne Hobbs’s Spaghettini with a Double-Creamy Onion, Lemon & ‘Caviar’ Sauce…

De Grendel Koetshuis Sauvignon Blanc 2019

The vintage of 2019 followed the break of the longest drought in living memory. The crop delivered was of fine quality though of medium size. The grapes for the De Grendel Koetshuis Sauvignon Blanc 2019 came from chosen vineyards in weathered shale soils in Lutzville and Darling, while a small dash of Semillon from the De Grendel Vineyards

Charles Hopkins, De Grendel Founding Winemaker

Once in the cellar, the hand harvested bunches were destemmed and crushed grapes and then allowed skin contact for 6 hours. The juice was cool settled and taken for inoculation and fermentation in stainless steel tanks. 18% of the juice was fermented in a mix of new and second fill French Oak barrels and was allowed to lie on the fine lees for 100 days. The Semillon, which makes up 9% of the blend was also fermented in oak barrels. Once ready, the wine was blended and prepared for bottling.

Sauvignon Blanc grape ripening on the vine

Pour
From a vine leaf green Burgundy shaped bottled, closed with a premium screw cap. The label is black with simple lettering and the Graaff family crest. In the glass, the wine is a pale straw in colour with lime green flashes when held up to the light. The aromas are of tropical fruits, desiccated pineapple and ripe melon. The generous palate is creamy, fruit filled and there is a golden thread of acidity running through from entry into the long and gently waning aftertaste. The oak with its concomitant spice and vanilla is present in gentle support of the fruit. Very impressive glass. The wine will reward after a couple of years of cool cellaring.

Jane-Anne Hobbs’s Spaghettini with a Double-Creamy Onion, Lemon & ‘Caviar’ Sauce

Pair
The De Grendel Koetshuis Sauvignon Blanc 2019 should be served chilled. It is a perfect food wine which will be a great partner to smoked fish like Angelfish, Mackerel or snoek. Happy also to be served with Pasta Alfredo. Jane-Anne Hobbs’s Spaghettini with a Double-Creamy Onion, Lemon & ‘Caviar’ Sauce is a dream partner. Click HERE for her recipe.

Jane-Anne Hobbs, food treasure

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