De Grendel MCC Brut – jewel from the Tygerberg Hills – 15.12.2017

De Grendel MCC Brut – jewel from the Tygerberg Hills

The vintage of 2015 stands out in winelands memory as having dry and windy conditions during the time of flowering. This meant a smaller early ripening crop, some 15% smaller in the coastal region. There was less lush growth in the vines and the bunches and berries were smaller, though the berries were packed with a concentration of the flavours. The De Grendel MCC Brut 2015, is possibly one of the finest vintages of recent times.

Charles Hopkins of De Grendel with friends in the Vineyards

In making this wine, founding Cellarmaster Charles Hopkins has used the traditional ‘Champagne blend’ of 64% Chardonnay and 36% Pinot Noir. The bunches were harvested by hand and were whole bunch pressed resulting in a finer more elegant finished wine. After cold settling to clarity, the juice was inoculated and allowed to go through both alcoholic and malolactic fermentation before filtration and bottling with the yeast and sugar mix, known as the liqueur de tirage. This results in a second fermentation in the bottle which creates the fine bubbles for which MCC is known. Once the second fermentation is complete, the wine was allowed 15 months resting on the lees which creates the wonderful fresh baked brioche aromas and flavours. The wine was then disgorged, closed with a natural cork closure and the wire muzzle.

Kudzai Mwerenga, the Vineyardist at De Grendel

It looks like
Bottled in the traditional Champagne shaped bottle with elegant De Grendel Livery. In the glass, a gem bright pale golden straw with a gentle swirling of the finest bubbles rising to the surface.

It smells like
Good earth minerals, fresh baked almond cookies and tickles in the nose.

It tastes like
Undertow of apples and pears from entry through to the long ending. Crisp, refreshing with the pome fruit interleaved with citrus. Interestingly creamy right through to the ending. Truly sublime wine.

Tracy Foulkes’s Grilled Nectarine & Lentil Salad with Parma Ham

It’s good with
As a glass for no reason at all, it is a very special wine. Refreshing in the midmorning with oysters, seafood or smoked fish. Watching the sun go down, and for dinner as an aperitif.  Tracy Foulkes’s Grilled Nectarine & Lentil Salad with Parma Ham, is a great summer lunch time match with the De Grendel MCC 2015. Click here for her recipe.

Tracy Foulkes of NOMU Foods

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