Piekenierskloof in nestled in the Citrusdal Mountains and is the home of many old bushvines, which interestingly are ingrafted as the phylloxera never got that far up north. Known for its Grenache Bland and Grenache Noir, the grapes used in this wine were 43 years old at the time of harvest. A record of some sort in the Cape Winelands. The vines, planted in sandy loam soils, are not irrigated in summer. The nights are cool enough to allow for slow ripening, thus great flavour in the grapes.
The grapes for the Piekenierskloof Grenache 2016 are picked off low yield vineyards, below 5 tons per hectare. They are hand harvested, destalked and the cold soaked for 24 hours. Fermentation with selected yeasts takes place in stainless steel tanks. As does the malolactic fermentation. Once pressed 80% of the wine is matured for a year in 6th French oak barrels while the balance goes into new 225 litre barrels, a mix of French and American oak. After this, the wines are blended and prepared for bottling.
From a Burgundy shaped bottle, closed with a screw cap. The label depicts a Pike Man [Piekenier] with his falcon. In the glass, the wine is a deep ruby at the heart which pales out to a translucent garnet at the edges. The aromas and flavours run into each other. Spicy generous fruit, cloves, crushed cardamom and an undertow of smoked charcuterie. The wine is well balanced with fine tannins interwoven with the fruit and its acidity in the long aftertaste. With cool cellaring, the wine will reward after a couple of years rest.
This is a food wine or a sundown sipper, and I do suggest that you chill it for about 30 minutes in the fridge or an ice bucket. Delicious with a well buttered Roast Organic Chicken and the trimmings. Nina Timm’s Soft and Tender Sirloin Steaks are the perfect partner for the Piekenierskloof Grenache 2016. Click HERE for her recipe.
Nina Timm of myeasycooking.com
Read more about Piekenierskloof Wine Company – CLICK HERE