De Grendel Merlot 2015 & Dianne Bibby’s Lemon & Herb Chicken Kebabs with sundried tomatoes – 05.10.2016

De Grendel Merlot NV copyDe Grendel Merlot 2015

There can be little as pleasant as sitting on the patio at De Grendel Wine Estate either with one of their lovely platters in front of you at lunch time or looking across towards Table Mountain while having a pre-prandial glass of MCC in anticipation of one of Ian Bergh’s stellar meals in the De Grendel Restaurant.  Ian’s food is made to be the perfect match to the Estate’s Wines.  Click here to see the current menu

De Grendel Restaurant Jonathan Davies Ian Bergh Garth DavidsDe Grendel Restaurant Team, Manager, Jonathan Davies, Ian Bergh Head Chef
& Garth Davids Chef

De Grendel is interestingly positioned with a full view of Table Mountain 7 kilometres to the south and of course Table Bay, with its cold Benguela current which plays such an important part in the summer time, blowing its cold breezes over the vineyards allowing for more hang time for the grapes resulting in deeper colour and flavour.

De Grendel ViewLooking towards Cape Town

During the flowering period of Spring 2014, the winds they blew and it was particularly dry.  This resulted in lower pollination and the concomitant 15% less of a crop.  This was the year of the early harvest with most people starting up to two weeks earlier than in recent previous years.  The De Grendel Merlot 2015 vineyard is between 10 and 13 years of age and in the 2015 vintage it yielded between 5 and 7 tons per hectare.

De Grendel Charles HopkinsDe Grendel Winemaker Charles Hopkins

Once hand harvested, the grapes were brought to the cellar where they were destalked and then crushed.  Fermentation took place in stainless steel tanks.  Winemaker Charles Hopkins pumped the fermenting juice, gently aerating the wine, every four hours for an hour.  This leads to the extraction of soft gentle tannins and superb fruit.  After pressing, the wine was racked three times to ensure a clear wine before going to French Oak Barrels, a mix of new, 2nd and 3rd fill for 13 months before being prepared for bottling.

It looks like
Bottled in a Bordeaux bottle under a superior screwcap.  In the glass it is a deep dark black cherry red at the core which pales out to garnet at the rim.

It smells like
Interesting whiffs of generous cherry, plum and dried red berries. Plums are present as are aromas of charcuterie.

It tastes like
Nice fruit tart on entry. Roadside brambles, fennel seeds and mulberries. Such a generous palate, and fulsome mouthfeel.  There is a hint of coffee bean and dark chocolate on the aftertaste.  Tannins while deliciously acceptable are a bit grippy which means that the wine will age well.

sosateis-2Dianne Bibby’s Lemon & Herb Chicken Kebabs with sundried tomatoes

It’s good with
Being a softer accessible wine, Merlot is often favoured as a wine-by-the-glass.  It is made for food.  I would suggest that you pop it in the fridge for about 30 minutes before service, slightly chilled works well.  Dianne Bibby’s Lemon & Herb Chicken Kebabs with sundried tomatoes.  Click here for her recipe.

Dianne BibbyDianne Bibby

Listen to my 60 second Fine Music Radio PodcastCLICK HERE

Read about De Grendel and buy the wines onlineCLICK HERE

Michael Olivier LogoDe Grendel Wines
is our
Website Partner

signature