What goes better together with a sparking glass of De Grendel MCC Brut than oysters? With this magical food pairing in mind, De Grendel wines has partnered with the Knysna Oyster Co to ensure the finest oysters are served with only the finest wines!
The Knysna Oyster Co (www.oystersonline.co.za), specialise in fresh, cultivated, Pacific oysters, produced in the cool, clean waters of Nelson Mandela Bay and Namibia. “Our oysters adhere to the SA Shellfish Monitoring and Control Program and we test our oysters according to international standards. Our oysters are harvested daily and after cleaning and a purification period in tanks, they are hand inspected and packed into boxes,” says co-owner of the Knysna Oyster Co, Gavin Schapphoff.
The partnership, announced in October 2016, coincides with the Knysna Oyster Co’s launch of an oyster bar at the V&A Waterfront’s Food Market. The contemporary 40-square meter stall serves a range of fresh oysters to be enjoyed in various ways. These include Oysters Au Naturale (with lemon and tabasco), Oh So French! (a classic vinegar and shallot mignonette on an oyster) and Oysters Pili Pili (paw paw & mango with hints of cilantro & onion). “We also supply restaurants at the V&A Waterfront offering them a service to source only the freshest oysters,” says Schapphoff.
De Grendel has also introduced a new oyster dish to the menu at De Grendel Restaurant. This dish consists out of six oysters together with tabasco jelly, pickled cucumber and a Sauvignon Blanc jelly. “De Grendel Sauvignon Blanc 2016 was recently voted one of the Top 10 Sauvignon Blancs in South Africa at the FNB Sauvignon Blanc Top 10 competition. We will be serving it with oysters from the Knysna Oyster Co, which is the perfect way to experience it,” says Sir De Villiers Graaff.
While the oyster bar at the V&A Waterfront is still waiting for it’s liquor license, De Grendel MCC Brut, Sauvignon Blanc and Op Die Berg Chardonnay are available for purchase on site at the nearby wine store, making it easy to enjoy them with your oysters. “De Grendel is also only a 20-minute drive from the V&A Waterfront, so we invite visitors to the oyster bar to join us with their takeaway oysters at our Tasting Stoep, which has magnificent views of Table Mountain,” says Sir De Villiers Graaff.
Join us on the De Grendel Tasting Stoep for a special wine and Pilates morning with Nic from NixPilates on the 19th of November.
|DATE:||19 November 2016|
9h30 - De Grendel MCC Brut arrival drink
10h00 to 11h00 - Pilates with Nic
11h00 to 12h00 - Wine tasting & canapes
De Grendel Wine Estate
|COST:||R250 per person|
We only have space for 25 people, so make sure you book early to avoid disappointment.
All bookings must be sent to Anzelle at email@example.com or call 021 558 6280.
The launch of the De Grendel Amandelboord Pinotage goes hand in hand with the ten year anniversary of our cellar. 3rd Baronet Sir David Graaff continued the legacy of his forbearers by opening a new era wine cellar in 2006.
De Grendel Sauvignon Blanc 2016 has been announced as one of the top 10 Sauvignon Blancs in South Africa for 2016 by the FNB Sauvignon Blanc Top 10 competition, organized by the South African wine industry’s Sauvignon Blanc Interest Group (SBIG).
The Veritas Awards is one of South Africa’s most prestigious consumer-oriented wine competitions run by the industry for the industry.
“Achieving Double Gold for De Grendel Shiraz 2015 was particularly rewarding for me. This was a fantastic vintage and we managed to produce one of the best Shirazes we have ever made,” says De Grendel cellarmaster Charles Hopkins. “Analyses on last year's juice indicated lower nitrogen levels. This also reflected in the vineyards with less vigorous growth as well as smaller clusters and berries. A definite plus for red wine colour and quality,” he says.
The Double Gold winner, De Grendel Shiraz 2015, is available online at www.degrendel.co.za, at the De Grendel Tasting Room and at the De Grendel Restaurant.
De Grendel Double Gold, Gold and Silver Veritas 2016 winners:
De Grendel Shiraz 2015 – Double Gold
De Grendel Shiraz 2014 – Gold
De Grendel Op Die Berg Chardonnay 2015 – Silver
De Grendel Koetshuis Sauvignon Blanc 2016 – Silver
De Grendel Brut MCC 2014 – Silver
De Grendel Rubaiyat 2013 – Silver
De Grendel Koetshuis Sauvignon Blanc 2008 – Silver
De Grendel Shiraz 2005 – Silver
De Grendel has had some beautiful new arrivals... New to the estate is a herd of eland. We've been waiting for months to them arrive, and finally the permit and all the logistics we needed were sorted and we welcomed them to the slopes of the Tygerberg Hills. These beasts used to roam freely in the area, and now De Grendel is reintroducing them, along with bontebok, and soon red hartebeest.
Eland were once on the verge of extinction because of excessive hunting for their meat. Fortunately, their numbers have increased significantly since they were made a protected species.
Bontebok were also once extensively killed as pests, reduced to a wild population of just 17 animals. Thankfully the species has since recovered too.
Rob Slater, the stud manager at De Grendel, is in charge of looking after all the cattle on the farm, which has come to include these wonderful additions of wildlife. He shares with us his experience on the farm, and what it entailed settling the eland in.
Where are the new animals from?
The Eland are from Villiera Wine farm near Stellenbosch. The Springbok belong to our cellarmaster, Charles Hopkins - they are not indigenous to the area and are only here temporarily. We also have seven Bontebok and we are expecting one of them to lamb in the next two weeks.
How old are they, and what are their genders?
We have one big bull Eland and two young bulls, one big cow and two young Eland cows. We are still waiting for the delivery of the others, and then there will be a total of 15 Eland on the farm.
Why did the new buck come to De Grendel?
Sir De Villiers Graaff is looking at reintroducing indigenous game to the Tygerberg Hill and slopes that form part of De Grendel. We are also getting seven Red Hartebeest and another 10 or so Bontebok in the near future.
How are they settling in and fitting in with the other animals?
The big Eland bull is patrolling the boundary fence a lot, which he will get used to hopefully. Otherwise all seems settled and happy. Eland are quite peaceful.
How do you tend to them?
Their water trough gets checked daily, they get counted regularly and their coats are checked from afar with binoculars for any changes that could relate to parasites or nutritional problems.
What were the biggest challenges getting them to De Grendel?
The time it took to get through all of the red tape! But we wanted to do it properly and legally, so our patience was eventually rewarded.
What are the biggest challenges facing them now?
They have to get used to all of the different noises from the city, which includes aircraft flying over us all the time. Plus they have to get used to the new fencing, the boundaries and the new habitat.
What is in store for them in the future?
The possibility of roaming almost the entire Southern slope of the Tygerberg Hill when phase two of the game section happens, which is the aim.
De Grendel signals the start of the spring season with a month full of white wine celebrations. As a part of the Durbanville Wine Valley’s seasonal festival, which matches jubilance with elegance, Season of Sauvignon is the best way to indulge in spring and celebrate the magic of wine.
With the Michelangelo International Wine & Spirits Awards celebrating its 20th anniversary, it was a truly proud occasion for De Grendel to win three awards. De Grendel Shiraz 2015 won Platinum, De Grendel Op Die Berg Chardonnay 2015 won Gold, and De Grendel Sauvignon Blanc 2016 won Silver.
The De Grendel Shiraz 2015, which will be released in October 2016, was awarded Michelangelo Platinum. De Grendel cellarmaster Charles Hopkins predicted the 2015 red wines would be particularly special, thanks to various factors, including challenging conditions such as the low rainfall. “The clusters and berries were smaller, which is definitely a plus for red wine colour and quality,” he says.
“Particularly dry and windy climactic conditions during flowering culminated in a 15% reduction in crop size throughout the Coastal Region. This reduction in cluster volume, coupled with cooler weather towards ripening, produced berries with a superior concentration of fruit flavours and increased colour intensity in the red varietals. Additionally, the smaller clusters facilitated a harvest that was earlier by up to 15 days. In conclusion, the vintage of 2015 has the potential to rival the finest vintages in recent years,” he continues.
“The team at De Grendel are particularly proud of the Gold awarded to De Grendel Op Die Berg Chardonnay 2015,” says Sir De Villiers Graaff. “This is a very competitive category.” The De Grendel Op Die Berg Chardonnay’s vineyards are situated on top of the Witzenberg Mountain in Ceres. Grapes are all hand-picked and brought to De Grendel in an immaculate condition due to the cool ripening temperatures resulting in a well-balanced, medium bodied Chardonnay.
The De Grendel Sauvignon Blanc 2016 also won a silver medal at the awards.
All wines are judged blind according to the international 100-point system and awarded Platinum, Grand’Or, Gold and Silver medals.
Lady Graaff remembers her reaction to hearing the news about the naming of the wine: “It was a great surprise. Initially I didn’t take it seriously; then I realised it was a very nice gesture. It was an easy acceptance in the end because both my mother and my grandmother are named Winifred, so I just think of it as being named after them.”
Sir De Villiers Graaff (4th baronet), says the wine holds a special place in his heart. “It reminds me of my grandmother who had the same name, and whom I was particularly fond of,” he says, commenting that the blend of three varietals makes it a very versatile wine.
Sir David Graaff (3rd Baronet), Sally Lady Graaff & Sir De Villiers Graaff (4th Baronet) at the opening of the De Grendel Wines cellar in 2006.
“The Viognier, Semillon and Chardonnay are all wooded, but the wood plays a supportive rather than dominant role. It’s an unusual blend, making this a unique wine. The Viognier gives it a peachiness with great viscosity in the mouth, the Chardonnay adds some grapefruit and the Semillon provides lemongrass and waxiness. Each sip you take reveals new flavours, and this is a sign of a special wine,” says Charles Hopkins, Cellar Master.