Winifred

Heartier white wine dishes are the go-to here. The blend is relatively versatile and can cope with white meats and poultry such as roast chicken and thyme or hearty vegetarian dishes such as sautéed mushrooms on polenta.

The winter season started earlier than usual, and March was a very wet month. Veraison started early but continued for a long time. Harvest was also early - 11 days earlier than the previous year - and stopped fourteen days earlier than in 2022. The temperatures were moderate with few heat waves. The bunches and berries were much smaller and compact this year. The Viognier, Semillon & Chardonnay vineyards are planted in well-drained blue shale at 180 to 280 metres above sea level on the Western slope of the Tygerberg, 7 kilometres from, and in sight of, the Atlantic Ocean. Employing the VSP trellis system, a typical harvest produces 2 to 6 tons per hectare.

63% Semillon, 25% Chardonnay, 12% Viognier. The primary Semillon component was fermented in 500-litre clay amphorae and 400-litre ceramic pot on a portion of whole berries for 1 week and kept on the skins for another month. The Chardonnay and Viognier were fermented and matured in older oak barrels, and all three components matured for 3 months on the lees before blending and further maturation. The oxidative winemaking style produces a wine that is initially shy and reserved on the nose, but full-bodied, textured and intriguingly flavourful.

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.