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Amandelboord Pinotage 2018

R 200.00

An exceptionally exciting new addition to De Grendel's flagship range, marking not only our cellar’s 10th anniversary, but also made to honour Sir De Villiers Graaff’s grandfather and namesake, the 2nd Baronet, Sir De Villiers Graaff.

Pinotage, especially if it was from the Durbanville Ward, was a favourite cultivar of his grandfather. The wine is inspired by fond memories of the Almond Orchard through which the young Sir De Villiers Graaff would go horse riding with his grandfather.

De Grendel cellarmaster Charles Hopkins was only too happy to oblige in the creation of this exceptionally balanced and elegant example of the South African cultivar, which is a reflection of De Grendel’s unique terroir, predicting that it will be one "to write home about".

Although exceptionally accessible now, the wine will reward ageing for 5 to 8 years.

Bright purple edge with an intensely dark core. Cherry tobacco and Christmas spice of cloves and cinnamon abound. On the palate, this medium-bodied wine delivers flavours of sour cherry, cocoa, Cedar wood and fresh plums.

Technical Tasting Sheets:

Amandelboord Pinotage 2018 - PDF

Amandelboord Pinotage 2017 - PDF

Amandelboord Pinotage 2016 - PDF

Amandelboord Pinotage 2015 - PDF

Traditional South African fare such as braaivleis (BBQ), wildspotjie (game stew), Cape Malay bobotie (an oven-baked dish of spiced mince and dried apricots topped with an egg-custard), biltong (beef jerky) and samp with beans will be a true delight to enjoy with Pinotage. Non-conformists can try Pinotage with sushi, especially sashimi with pickled ginger and soy sauce to complement the spicy and umami flavours of the wine.
The 2017 vintage was recognised by consistent hot and dry weather, but with no significant heat waves. Moderate to cold nights, coupled with much-needed light rain early in December, resulted in favourable growing conditions and excellent flavour concentration and acidity.
Grapes were hand-picked just before dawn, then crushed and open-fermented while undergoing pneumatic punch-downs four times a day. The wine was basketpressed and transferred to tanks for malolactic fermentation. On completion of MLF, the wine was racked and transferred to 225 litre barrels to mature for 11 months in 20% new French Oak, 10% new American Oak, and 70% in a combination 2nd and 3d fill French and American Oak.

2017

  • Michelangelo International Wine Awards 2019 Double Gold
  • The Sommeliers Selection 2019: Reds - Voluptuous & Rich

2016

  • China Wine & Spirits Awards 2018 Gold
  • IWSC 2018 Gold
  • Old Mutual Trophy Wine Show 2018 - Best Pinotage Trophy

2015

  • Tim Atkin SA Report 2017 91 Points