Viognier : 49%
Semillon : 41%
Chardonnay : 10%
The De Grendel Vineyards are situated 7 kilometres from the Atlantic Ocean,
growing on slopes 200 meters above sea level. Crop levels of the three vineyards vary
from 2 – 6 tons per hectare.
All three vineyards are situated on well drained broken shale, with areas of gravel and
yellow clay at a depth of 1,5m.
The intense dry heat of the summer months certainly kept the viticulturists on their toes as they nursed the vineyards towards ripening. This resulted in a 30% reduction of crop size at De Grendel, however – although volumes were down, the dryness facilitated surprising benefits in that the bunches were perfectly formed and disease free. The resilience of the vines astounds, as they have born for us, fine fruit – smaller and more concentrated promising excellent quality wines of a slightly warmer climate style.
Viognier (49%), Semillon (41%), and Chardonnay (10%), were each individually barrel fermented in a combination of French and Romanian oak. After alcoholic fermentation, malolactic fermentation was specifically prevented to ensure crisp acidity and minerality. The wine was matured ‘Sur lie’ for 120 days during which time it underwent weekly ‘Batonage’ in order to produce a creamier, exceedingly flavourful palate. Subsequently, the wine was meticulously blended to ensure a richer mouthfeel
and an elegant balance of concentrated flavours and aromas.
Residual Sugar: 2.0 g/L
Total Acidity: 6.8 g/L