A perfect Pinotage from Jeremy Walker at Grangehurst, cleverly blended with 10% Cabernet Sauvignon and 2% Merlot both of which add not only their black fruit, but almost as anchors to the wine. My Advent Calendar #12 is Grangehurst Pinotage 2008.
The vineyards from which the grapes are sourced are in Firgrove/Helderberg and Simonsberg all in direct line with the cooling breezes off False Bay which, by ameliorating the summer heat in the vineyards, lengthens the time of ripening, thus adding more flavour to the resultant wine.
Once in the cellar, the grapes are destalked and crushed and fermentation takes place in open fermented. Punch downs took place 4 to 6 times a day for gentle, though optimum, extraction of colour, aromas, flavour and gentle tannin. Once fermentation was complete, the wine was run free and the mash pressed in a basket press.
Portions of the Pinotage wines from the two vineyards were blended and barrel matured, whilst the other Firgrove/Helderberg component was barrel matured as a single vineyard. The wines spent an average of 22 months in 225 litre 87% French and 13% American oak barrels. The two Pinotage portions were racked and blended in a stainless-steel tank together with a few barrels of Cabernet Sauvignon and a splash of Merlot. The wine was then prepared for bottling, it was clarified by natural settling and racking a natural, unhurried method of clarifying wine. No use was made of any fining agents, centrifuges or filters. Bottled at Grangehurst, using a gentle gravity flow filling system. The wine flowed from the elevated bottling tanks through a cartridge filter to the hand filler and into the bottles. This was the only stage during the entire winemaking process that the wine was filtered.
From a Burgundy shaped, bottled under a natural cork closure, with an elegant simple label. In the glass, it is a dark ruby plum at the core which pales out to garnet at the edges. The nose is of a generosity of red berry and bloodplums, the vanilla and oak spice is in undertow. These aromas are all repeated in the mouth, full flavour on the mid palate and smooth yet present tannins in a long satisfying aftertaste. Best at 6 to 15 years from harvest year.
My Bobotie, my grandmother’s spoons
click here for my recipe
Do chill it for about 30 minutes or so before serving, this will add to the drinking pleasure. This is a wine which will take you to all sorts of food places. Anything from seared tuna served with a sauce vierge or hanger steak off the braai and served with Chakalaka. Loves spicy food like our own Bobotie or Tomato Bredie or a gentle curry from Kerala. For your Christmas table, this would be great with a well stuffed turkey or a hot gammon with a spicy apple sauce.
Read more about Grangehurst Wines – CLICK HERE