De Grendel Koetshuis Sauvignon Blanc 2021, so good with Fiona Beckett’s Chicken, Preserved Lemon and Green Olive Tagine…

De Grendel Koetshuis Sauvignon Blanc 2021

Though the De Grendel Wine Estate is situated in the Durbanville Wine Appellation, the Sauvignon Blanc grapes used for the De Grendel Koetshuis Sauvignon Blanc 2021 come from the Lutzville and Darling Appellation, both cold climate regions, much affected by the cool Benguela Current which travels up the West Coast of the continent. A small portion of Semillon grapes, used in the blend, grew on the De Grendel Estate.

Couple of good looking bunches of Sauvignon Blanc, ripening on the vine

The two batches of Sauvignon Blanc were vinified separately with some 6 hours of skin contact before being pressed and the juice being settled out overnight, before going to stainless steel tanks for fermentation. 18% of the juice went to a mix of new and 2nd Fill French oak barrels where it fermented and matured on its fine lees for 100 days. The Semillon was also fermented and matured in barrels. The three different components were then blended and prepared for bottling.

De Grendel’s Founding Winemaker,  Charles Hopkins

Pour

From a Burgundy shaped bottle, closed with a superior screw cap. The wine is part of the black label series, very elegant livery. In the glass, the wine is a pale straw lemon colour. The aromas are interesting with soft ripened Turkish apricots and dried pears. These are followed up on the palate with the green side of Sauvignon Blanc, mashed fresh green peas, asparagus and scrunched fynbos. There is a beautiful line of acidity which runs through from entry and into the long and harmonious aftertaste. The palate is rich and generous, beautifully round with a touch of kelp. A truly impressive glass, which will reward you after a couple of years of cool cellaring.

Fiona Beckett’s Chicken, preserved lemon and green olive tagine

Pair

The De Grendel Koetshuis Sauvignon Blanc 2021 is a serious sipper. Ian Bergh, the Executive Chef at the De Grendel Restaurant offers a delicious Line Fish, tomato, mussels, asparagus, baby Pak Choi, samphire, sweetcorn, baby corn, Tom Yum dish, with a Crayfish option to go with this wine. For those of us who can’t get there, well known British Wine and Food Writer Fiona Beckett has a fabulous Chicken Tagine dish which is a perfect partner. Click here for her recipe. Do visit her website and subscribe to her regular newsletter. She is a gem. I regularly read her articles in The Guardian.

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Ian Bergh, the Executive Chef at the De Grendel Restaurant

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