Deep ruby garnet in colour, the nose is perfumed by layers of cedar wood, white pepper and clove which aptly underscore delectable nuances of black plum, prune and mulberry fruit with afterthoughts of blackcurrant. An enticing entry of elegant dried cranberry on the palate evolves into rich plum flavours supported by nuances of savoury cassis and perfumed, sweet tobacco leaf lingering with a finish that is long and lusciously augmented by firm, rounded tannins.
Technical Tasting Sheet:
De Grendel Sir David Graaff First Baronet of Cape Town 2013 - PDF
This legacy wine calls for hearty meals – complex, concentrated layers of fruit and sweet, firm, rounded tannins will compliment rich stews and pair perfectly with venison, roast lamb or beef, while the finesse and elegance of the wine will stand up to matured cheeses such as Cheddar or Gouda.
Good rainfall in the winter and spring of 2012 resulted in excellent water reserves in the soil that facilitated substantial vine growth, necessitating vigilant vineyard maintenance in the form of leaf and shoot plugging. The Cape Doctor, the prevailing South Easterly wind, swept through most of the Western Cape during late spring and early summer, keeping the vineyard conditions dry by lowering the humidity and negating any fungal disease associated with the higher water reserves. A picking season without the customary heat waves resulted in a cooler ripening period than past vintages, and even though punctuated by a few short rain showers, produced an exceptionally positive vintage with concentrated fruit.
Selected, handpicked, individually vinified and matured for 15 months before blending, the wine consists of 80% Shiraz, 10% Cabernet Sauvignon and 10% Petit Verdot. After blending, it was further nurtured and aged for 22 months in 100% percent new, tight grain French oak barrels. At a total of 37 months of maturation, this wine is the ultimate expression of longevity and potential.
- Platter’s Guide 2019 4 ½ Stars