Explore Grenache 6-pack @ R1026.00  Available until Friday 8 September 2017

Grenache Noir as a single varietal has become extremely popular with South African consumers over the past 2 years or so. Previously it was more commonly encountered in a blend, most often with Shiraz/Mourvedre. Quite common in southern France, it’s a star in the wines of the southern Rhone, e.g. Chateauneuf-du-Pape and widely planted in Spain where it goes under the name Garnacha. With this 6-pack we encourage you to try different local expressions of this grape.

1. Let’s start with the easy, unfussy Cape Rock Wines Grenache 2016. Fruit was sourced from 9 year-old vines near Vredendal (Olifants River Valley). Unwooded, luminescent & fruit-forward. Initially quite reductive (bit of a pong for the uninitiated), but this blows off over time. We recommend you unscrew the cap, give it a shake (covering the mouth of the bottle of course) and pop it in the fridge for about 30min. The wine spent almost a year in a sealed tank then went straight to bottle.
Alc%12.6, RS 1.9 g/l, pH 3.71, Acidity 4.5, Total SO2 65mg/l

2. Lynx Grenache 2016 from Franschoek. This wine has the softest tannins & a combination of smoothness and intensity. Strawberries, rustic earthy note, sweet fruit, tobacco, coffee, gamey, cherries, pepper & spice. 5 days cold soak followed by spontaneous fermentation (50%) & 9 days post-ferment maceration. Matured in French oak (1st, 2nd, 3rd-fill) for 12 months
Alc% 14.9, RS 1.0g/l, pH 3.58, TA 5.3, Total SO2 47mg/l

3. Migliarina Grenache 2016 by Carsten Migliarina from fruit sourced from Wellington & Stellenbosch. Fermentation and malolactic fermentation in tank followed by maturation in shaved French oak barrels (about 9 months). Raspberry, spice & a hint of black cherry. Soft, yet firm, structure. Sleek finish.
Alc% 12.9 / RS 2.2g/l / Acidity 5.7g/l / Total SO2 97mg/l .

4. David & Nadia Grenache 2015. Definitely one of the best in the country. Grapes from three different Swartland Grenache vineyards are used (one an organically farmed vineyard in deep iron rich soils, while the other two vineyards grow in granitic mountain soils in the Paardeberg). 30 – 50% whole bunches are sorted and then used in the bottom of an open tank. The rest of the grapes are all sorted, destemmed, but not crushed and added to the tank on top of the whole bunches. Spontaneous fermentation occurs in the tank with extended skin contact
(approximately 4 weeks in total). Grapes are gently pressed and drained to old French oak barrels for malolactic fermentation and the wine ages from vintage to vintage. No enzymes, acid, yeast, nutrients are added and we focus on minimal intervention (use only sulphur).This is a focused and precise wine.                                  Alc% 13.5 / RS 1.1g/l / TA 4.7g/l / pH 3.68 / Total SO2 73mg/l

5. Piekenierskloof Wine Company Grenache from bushvines planted in 1973.  Malolactic fermentation is completed in tank, 80% of the wine is matured for 12 months in 6 year-old 225L barrels and 20% in new 225L barrels it is a blend of French and American oak. Lots of beautiful blackberry, sweet dark fruit and Christmas cake spice on the palate with hints of cloves, aniseed and smokiness. Well balanced with elegant integrated tannins on a mouth filling, smooth long finish.
Alc% 14 / Total SO2 125mg/l / RS 3.37/g/l

6. Arendsig Grenache 2016 from a 9 year-old vineyard against the Langeberg Mountains near Robertson made by Lourens van der Westhuizen. Spontaneous fermentation (20% whole bunch). The wine spent 6 months in concrete tank. Vibrant red fruit with a darker berry background. Hints of earth and spice. Silky smooth
Alc% 14.03 / Total SO2 58mg/l / RS 2.1g/l