Rubaiyat

Marinated chargrilled ribeye steak, game pies, and moussaka topped with lots of aged parmesan.

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.

The wine was matured in these barrels for a further 18 months.

53% Cabernet Sauvignon, 35% Petit Verdot, 6% Merlot, 6% Cabernet Franc. A portion of the wine was made using the aerated pump over method in a closed tank with extended skin contact. The rest was made using the punch down method where a pneumatic punch down system was used four times a day and night. This punch down method ensures a much more concentrated extraction. The two portions were pressed separately and only blended before being transferred into new French Oak barrels where malolactic fermentation took place.

De Grendel is a Durbanville wine estate where cool-climate vineyards and careful site selection shape a broad range of South African wines. Known for Sauvignon Blanc, Shiraz and red blends, the estate combines coastal influence, varietal clarity and a strong sense of Cape Town wine country.