De Grendel is located on the historic Cape farm of the same name, which dates back to 1720 and has been home to the Graaff family for five generations. A working farm, the tradition of raising cattle, sheep, and horses goes back over a century. Third Baronet Sir David Graaff established the vineyards and the modern wine cellar, a legacy now continued by his son, Sir De Villiers. Cellar Master Charles Hopkins combines state-of-the-art winemaking techniques with a nod to the farm's heritage, an environmentally friendly ethos, and a commitment to quality.
The Merlot grapes are planted at Hutton Oak Leaf, 200 meters above sea level on the slopes of Tygerberg. From here, there are views of the Atlantic Ocean, which in turn provides the necessary cooling in the vineyards. The vines are approximately 13 to 16 years old. The grapes are harvested entirely by hand, destemmed, and then crushed. The juice ferments in stainless steel tanks. The aerated pumpover method is used to gently pump the fermenting juice over the skins four times a day for an hour at a time, resulting in soft tannins. The wine is then aged for 13 months in French oak barrels.
The Grendel Merlot boasts a beautiful ruby-red color with refined aromas of blueberries, a hint of anise, vanilla, and a subtle licorice note. The palate is silky smooth yet sufficiently powerful. It offers beautiful flavors of ripe red fruit, vanilla, light spices, and a touch of cedar. The finish reveals fine tannins and a light hint of mocha. A delicious pairing with a South African braai.
