De Grendel Op die Berg Syrah 2020
De Grendel Wine Estate owned and managed by the Graaff Family for four generations is on the slopes of the Tygerberg Hills in the Durbanville Wine Appellation. The grapes for the range of three Op die Berg Wines, a Chardonnay, a Pinot Noir and this Syrah all come from the Graaff family farms up on the Witzenberg Mountains in a specially created Ceres Plateau Appellation, the only one in South Africa which has a Continental Climate. Often in winter the vineyards, planed in soft yellow shale soils are snow covered. The cooler night-time temperatures and hotter daytime temperatures during the growing season results in slower ripening and more concentrated fruit.
Syrah ripening on the vine
Once harvested, the grapes are brought to the Winery at De Grendel where half of them are fermented as whole bunches and half of destalked bunches. Fermented in an open fermenter with pneumatic punch downs. Malolactic fermentation took place here too. The wine was then taken to French Oak Barrels, previous fills from 2nd, 3rd and 4th fills. After 12 months, the wines were blended and prepared for bottling.
De Grendel Op die Berg Vineyards covered in snow in Winter
Pour
From a Burgundy shaped bottle, closed with an elegant screw cap. The label is from the Estate’s Black Label range, and it is simple and elegant. In the glass, the wine is the colour of purple plums at the heart which pales out to a purple tinged ruby. The aromas are of ripe plums, black berries and a grind of white pepper. On entry the wine is rich and generous through the mid palate with flavours of cassis, plums again and the supportive oak flavours of spice and vanilla. The aftertaste wanes slowly in a harmonious mix of fruit, tannins, oak and a vibrant line of acidity.
Alida Ryder’s Peri Peri Chicken
Pair
The De Grendel Op die Berg Syrah 2020 is an excellent sipping wine for contemplation and serious conversation, or silence with good music. It is a wine made for a well-prepared dish. These you will find aplenty on Ian Bergh’s Menu at the De Grendel Restaurant, though if you are far away, I would suggest, perhaps surprisingly, Alida Ryder’s Peri Peri Chicken. Click HERE for her recipe. Do chill the wine for about 30 minutes in an ice bucket, it will improve it hugely. This wine has a number of years ahead of it and will reward you after a couple of years of cool cellaring.
Founding Winemaker Charles Hopkins with his latest Op die Berg Syrah
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