De Grendel Op die Berg Pinot Noir 2014
The Graaff family of De Grendel own a farm high up in the Witzenberg Mountains, in Ceres, which is a producer of high quality apples and pears. And Pinot Noir, the De Grendel Op die Berg Pinot Noir 2014. Planted in soft shale soils, and in a small wine appellation ‘Op die Berg’, especially created for their Pinot Noir and Chardonnay vineyards, the grapes ripen far more slowly, building flavour as the hang time lengthens for a sappy elegant terroir driven wine. Often times in winter, the vines are covered in snow – in a truly continental climate with no maritime influences.
De Grendel’s Founding Cellarmaster, Charles Hopkins
The hand-picked fruit is quickly transported to De Grendel where it was sorted before destalking and crushing. A 4-day cold maceration then took place before the inoculation with specially chosen yeast. During the fermentation, the cap was gently punched down 3 times a day and night. Halfway through there was an aerated pump over. Gently pressed in a basket press, the wine was taken to new French oak barrels for malolactic fermentation and then transferred to a mix of previously filled barrels for 13 months before being prepared for bottling.
Pinot Noir ripening on the vine
It looks like
Packed under screw cap with an elegant back label. In the glass a gem bright translucent ruby which pales towards the rim.
It smells like
Classical Pinot Noir whiffs. It’s all about berries here, sparkling bright red berries, cherries, Tay berries. Petrichor aromas too.
It tastes like
Berries again, of the tart persuasion – raspberry, pomegranate arils and cranberry preserve. Tannins and a refreshing acidity all woven into a delicious long aftertaste.
Ina Paarman’s Short Cut Peking Duck
It’s good with
Chill it. It is a real food loving wine. The wine of Coq au Vin, Beef Bourguignon and cepes. Currently on the De Grendel Menu, Executive Chef Ian Bergh has a dish called Organic pork belly, pork fillet, carrot, fennel, beetroot, apple, cider, aubergine. He has especially paired this with the Pinot Noir. Ina Paarman’s Short Cut Peking Duck is also a perfect partner. Click here for her recipe.
Ina Paarman, Queen of the South African Kitchen