Grenache Méthode Ancestrale

Perfect with smoked salmon, oysters or any seafood.

Sorting of grapes, de-stemmed and crushed, cold soaking and slow fermentation at 12-15°C to enhance flavours and colour. Fermented for about 2 weeks with wild yeast in amphora. The wine was bottled just before the end of fermentation so that fermentation can finish in bottle and left on the lees for a further 4-5 months.

DaschBosch crafts elegant wines for the modern and discerning palate. Upholding a tradition of wine-making and craftsmanship, since 1754, when the farm land was granted by the Governor of the Cape of Good Hope, RijkTulbagh. Today, DaschBosch carries this rich heritage forward, combining time-honoured craftsmanship with a contemporary approach to winemaking.