Charles Hopkins, founding Winemaker of De Grendel Wine Estate, pays as much attention to this serious Rosé as he does for the flagship wines from the Estate. The Pinotage 50% and Cabernet Sauvignon 50% grapes are purpose grown in Agter Paarl to produce a fine Rosé. There are a number of ways to make a Rosé and I think this is the most serious one. With supplemented irrigation, the well-drained vineyards planted in weathered shale soils, produce 12 tons per hectare.
The elevation in the cellar is the same as that of the white wines, like the Sauvignon Blanc. One to two hours skin contact allows for a lighter colour and a more delicate style of wine. After fermentation, the wine is prepared for bottling.
From a Burgundy shaped clear glass, closed with a screw cap. The label is classical simple De Grendel. In the glass, a beautiful strawberry spun sugar, brightshining. The aromas are of spun sugar, fraises des bois, with a gentle undertow of granadilla and litchi. On entry there is a lovely line of raspberry acidity which goes into the mid palate with its generous fruit and into the long and gently waning aftertaste. A glass for now drinking
The De Grendel Rosé 2020 is a glass for all times. A refresher at mid-morning, as an aperitif or as a wine to serve for a whie meal. Ian Bergh, chef at the much awarded De Grendel Restaurant has a delicious dish of Gnocchi on his menu. For those far away Nina Timm’s Avocado Ritz, is such a delicious retro dish, given a the twist one always expects from Nina. Click HERE for her recipe.
Nina Timm of my-easy-cooking.com
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