De Grendel Rubaiyat 2015, excellent match with Tracy Foulkes’s Cider Glazed Slow Roasted Pork Belly with Asian Noodle Salad…

De Grendel Rubaiyat 2015

De Grendel is not shy of Awards, their display cabinet must be rattling with them. Heaping honour upon honour the De Grendel Rubaiyat 2015 has recently been chosen the South African Wine in the Year at the China Wine & Spirit Awards which will eventually become the biggest and important Wine Awards. Apart from the Trophy, the De Grendel Rubaiyat 2015 also took a double gold medal. Both the De Grendel Amandelboord Pinotage 2016 and the De Grendel Shiraz 2016 won Gold Medals at the competition. Outstanding affirmation that what is being done in the vineyards by Kudzai Mwerenga and his team, and in the winery with founding Cellarmaster Charles Hopkins and his team, is on point.

Cabernet Sauvignon in the harvesters hands

The blend for the De Grendel Rubaiyat 2015 consists of 70% Cabernet Sauvignon, 25% Petit Verdot, 4% Merlot and 1% Cabernet Franc. The Cabernet Sauvignon Cabernet Sauvignon in the harvesters handsvineyards are situated in the Firgrove area, about 6 km from False Bay. The Merlot, Cab Franc and Petit Verdot are from De Grendel and thrive in Cape Coffee Stone [Koffieklip] and light top soil with deep broken laterite. The vintage was noted that it was in the early parts of the worst drought the Cape has experienced in recent years. In the De Grendel Vineyards, smaller bunches and more intensely flavoured berries were produced.  Most will proclaim the 2015 vintage as one of the best in recent times. A portion of the wine was made using the aerated pump over method in a closed tank with extended skin contact. The rest was made using the punch down method where a pneumatic punch down system was used four times a day and night. This punch down method ensures a much more concentrated extraction.

The two components making up the De Grendel Rubaiyat 2015 were pressed separately and only blended before being transferred into new French Oak barrels where malolactic fermentation took place. All of the wine was matured in these barrels for a further 18 months before being prepared for bottling.

De Grendel Sunrise

It looks like
Bottled under natural cork in a Bordeaux shaped bottle with the elegant De Grendel black label with gold foil printing. In the glass, a gem bright deep bloodplum at the core which pales out to ruby at the edges.

It smells like
Crème de Cassis, ripe plums, and fynbos flowers.

It tastes like
A golden thread from entry, a generosity of fruit, fruit acidity, oak and its concomitant spices, well into the long lingering after taste. The fruit makes a full mid palate, black berries, cherries and roadside brambles. Cashmere clad tea leaf tannins are well interwoven with the ample fruit, the oak and the acidity. Stunner of a wine.

Tracey Foulkes’s Cider Glazed Slow Roasted Pork Belly with Asian Noodle Salad

It’s good with
If you are fortunate enough to be close to De Grendel or in the Cape on holiday, a visit to the Estate and a meal in the De Grendel Restaurant would be a real joy. Ian Bergh, the Restaurant’s Chef has many dishes on his menu which will be perfect partners to the De Grendel Rubaiyat 2015. At home, you want something really rousing to match this wine in stature and dignity. Tracy Foulkes’s Cider Glazed Slow Roasted Pork Belly with Asian Noodle Salad is a perfect match for the De Grendel Rubaiyat 2015. You can use the De Grendel Three Spades Cider in the cooking. Click here for Tracy’s recipe.

Tracy Foulkes, founder of NOMU Foods

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