De Grendel Shiraz 2017, so good with Alida Ryder’s Ostrich Kebabs with Feta & Herb Sauce…
The worst drought in the Western Cape in living memory was in full swing in 2017. While there were no significant heat waves during the summer, the nights were cool, and the vineyards were blessed with light rain in December 2016. The grapes harvested for the De Grendel Shiraz 2017 were of excellent quality with concentrated flavours and a bright acidity.
The grapes for the De Grendel Shiraz 2017 came from supplier vineyards, in the Paarl and Firgrove areas. Each making its own contribution to this sublime wine made by founding Cellarmaster Charles Hopkins and his cellar team. One picking took place in Paarl and a further two Firgrove pickings took place at different stages of the ideal ripeness window to spread the flavours. The three pickings were separately vinified up to just before malolactic fermentation, when they were blended, and the fermentation allowed to take place in stainless steel tanks. The wine was racked three times for clarity before being taken to oak barrels for maturation. 10% of these barrels were new American Oak, 10% were new French Oak and the balance made up of second and third fill French Oak barrels. After 13 months in oak, the wine was prepared for bottling. The wine has all the components to allow for a couple of years of cool cellaring which will reward you handsomely.
From a Burgundy shaped bottle closed with a superior screw cap. The elegant label shows the Graaff Family Crest and the print is bold and descriptive. In the glass, the wine is a rich bloodplum which pales out to a purple tinged ruby at the edges. The aromas are floral, generously fruited, fynbos herbaceous and the expected grind if pepper. From entry the wine has a refreshing acidity which runs through the mid palate and into the long aftertaste. Excellent fruit, berries like roadside brambles and ripe plums. The oak shows its support with its concomitant spices and vanilla.
Do chill the wine for about 30 minutes before serving, either in the fridge or in an ice bucket. It certainly makes a difference. The spicy fruity nature of the De Grendel Shiraz 2017 will happily tackle spicy fruity dishes. Bobotie and a good spiced boerewors off the braai are good choices. Though with the hunting season upon us, a venison pot or guinea fowl would be perfect. Alida Ryder’s Ostrich Kebabs with Feta & Herb Sauce is the answer. Click HERE for her recipe.
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Read more about De Grendel – CLICK HERE
If you live in Cape Town or are there on holiday, a visit to de Grendel is an excellent idea. The award-winning restaurant serves superb food with a fabulous view across to Table Mountain. Excellent service in the Tasting Room too. For reservations – CLICK HERE.