Grenache

Pork belly and lamb. Both savoury and sweet elements can be used in the food.

14 months old (40+ years) 4,000l foudre.

The grapes undergo a 24-hour cold maceration before inoculation with a specific yeast culture. The Grenache completes alcoholic fermentation in the stainless-steel tanks before being racked to barrel. Full malolactic fermentation is completed in tanks.

Vriesenhof has a history dating back to the early eighteen century where its south facing slopes are perfectly positioned to produce wines of a fine character. The estate has plantings of Cabernet Sauvignon Cabernet Franc Merlot Pinotage and small block of Pinot Noir. You’ll find it between the Helderberg and Stellenbosch mountains amidst the Paradyskloof Valley. Three ranges of superb wines are produced including the labels of Vriesenhof Talana Hill and Paradyskloof. Jan Boland Coetzee is the wine maker of the estate and he has ensured that the position of each variety is planted in the ideal position.