The De Grendel Rubaiyat 2014 was the wish a couple of vintages ago, to create the perfect Bordeaux style red blend, a task which founding winemaker Charles Hopkins took to the challenge to like the proverbial duck to water.
The 80% component of Cabernet Sauvignon grapes for the wine come from Faure Vineyards where the vines grow in lower [in terms of metres above sea level] vineyard sites providing low yields, and very small berries, giving a much higher skin to juice ratio, creating more colour, more aroma and more flavour. The 12.8% Petit Verdot, 5.4% Merlot and 1.8% Cabernet Franc come from the De Grendel Vineyards. The Faure vineyards are cooled by afternoon breezes from False Bay, while those of De Grendel benefit from gentle cool winds off the Atlantic Ocean and its Benguela Current, which sweeps up the west coast from the Antarctic.
Charles made a portion of the wine by fermentation in closed stainless steel tanks. Aerated pump overs were used and extended skin contact was allowed after fermentation was complete. The remaining components were made by pneumatic punch downs four times a day resulting in more concentrated flavours. The components were then gently pressed and the final blend made up.
Malolactic fermentation took place in new French oak barrels and then further matured for 18 months, before being prepared for bottling.
It looks like
A truly elegant Bordeaux shaped bottle with sloping sides and closed with a natural cork closure.
It smells like
Generous blackcurrants, Morello Cherries and roadside brambles. Violets. The oak is in undertow.
It tastes like
Rich, elegant, juicy. Fabulous berry fruits, ripe bloodplums. Cashmere nuanced palate, with showings of steamed pudding spices. Lovely supportive tannins well meshed into the fruit, the acidity and a fabulous full exit. This wine is a laster and will hold for a good number of years under ideal cellarage.
Its good with
This wine is made for food, the roasts, casseroles, braai meat, charcuterie and even the well roasted organic chicken. None better than the menu of the De Grendel Restaurant where the chef, Ian Bergh will have several choices to go with the Rubaiyat. Nina Timm’s Granny’s Roast Chicken – how did she know about Umami? is a good one to go with this wine. Click here for her recipe.
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