De Grendel Méthode Cap Classique Brut 2017 good partner to my Smoked Salmon Trout Parcels…

De Grendel Méthode Cap Classique Brut 2017

So often I tell my readers that a great MCC like this should not only be used for special occasions, the special occasion should be the cracking open of this bottle. The mature Chardonnay and Pinot Noir Vineyards are trellised and are on the slopes of the Tygerberg facing south towards Table Mountain, and a mere 7 kilometres from the Atlantic Ocean. Here too the Benguela Current runs up the West Coast from the deep cold South Atlantic Ocean.

Chardonnay & Pinot Noir, the grapes for the De Grendel Méthode Cap Classique Brut 2017

The De Grendel Méthode Cap Classique Brut 2017 is a blend of 64% Chardonnay and 36% Pinot Noir. The grapes were hand harvested and once in the cellar Charles Hopkins and his team whole bunch pressed them for elegant and gentle extraction. Normal wine making processes took place for the so-called base wine, which underwent malolactic fermentation. Once this was prepared for bottling, a yeast and sugar mixture known as the ‘Liqueur de Tirage’ added for the second fermentation in the bottle. The wine is closed with a crown cork and laid to mature for 15 months. It was then degorged and the crystal clear wine was then closed with a large natural cork and the little wire muzzle to hold the cork in place.

Charles Hopkins, De Grendel’s Founding Winemaker

From a classic Champagne shaped bottle, closed with natural cork. The label is elegant and classic De Grendel. In the glass, the wine is a pale wheat in colour with a mass of the tiniest bubbles rushing to the surface to form a crown around the rim. The fresh pure fruit on the nose is a joy, Granny Smith Apples, lemon curd, white tropical flowers and fresh ripe white fleshed peach. The palate is rich and generous with the vibrant bubbles and a line of appley acidity into the long aftertaste. The palate is also creamy with flavours of almond brioche, freshly baked.

The De Grendel Méthode Cap Classique Brut 2017, is a wine for any time. With the legendary ‘Champagne Breakfast’, as a mid-morning refresher, with lunch, at sundown or as an aperitif before dinner. If you are at home and far away from the Estate, you might like to try my Smoked Salmon Trout Parcels which I made on the Expresso Breakfast TV show some while back. Click HERE for my recipe.

De Grendel Restaurant Chef, Ian Bergh

If you are close enough and in the delivery area, Ian Bergh of De Grendel is offering some fabulous food options – CLICK HERE to read more.

Listen to my 60 second podcast, click the red arrow on the left.

Kudzai Mwerenga, De Grendel’s Vineyardist

Read more about De Grendel Wine Estate – CLICK HERE

De Grendel Wine Estate
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