De Grendel Winifred 2010

Name: De Grendel Winifred 2010
Brand: De Grendel
SKU: 32633

Citrus and tropical flavours and bring a lower alcohol to the blend while assuring a firm acidity. Apricot and peaches on the nose, while contributing to a full and rich mouth feel. Butterscotch and ripe citrus flavours, responsible for broadness and structure of the blend.

This wine was blended to be a true food complimentary wine: rich in flavour and texture, an every occasion wine. Enjoy on its own, excellent with cheeses or even with meat dishes.

variety : Semillon [ 44% Semillon, 30% Viognier, 26% Chardonnay ]

winery : De Grendel Wines

winemaker : Charles Hopkins & Elzette du Preez

wine of origin : Durbanville

analysis : alc : 13.5 % vol rs : 2.5 g/l pH : 3.39 ta : 6.2 g/l

type : White style : Dry wooded

pack : Bottle size : 0 closure : Screwcap

ageing : 3 years ageing potential.br /

in the vineyard : The 2010 vintage will be remembered by the South African wine industry in general for the substantially smaller crop compared to the five previous vintages. In some areas the yield dropped by a staggering 30%. The gale force winds experienced in October during the flowering season contributed greatly to this. However, at De Grendel we experienced the opposite: the yield increased by 30%! A logical explanation is that we missed the worst of that wind during the flowering time. We initially wondered if we will be able to repeat the 2009 vintage, one of the greatest vintages of the decade. Tasting the young wines in the tanks, all indications are that the 2010 vintage will match our wildest expectations.

The De Grendel Vineyards are situated 7 kilometers from the Atlantic Ocean, growing on slopes 200 meters above sea level. Crop levels of the three vineyards vary from 2 - 6 tons per hectare.

The Semillon vineyard is situated on well drained broken scale and the Viognier and Chardonnay vineyards on gravel yellow clay at a depth of 1, 5m.

about the harvest: A more oxidative approach of wine making method is used. The three lots were vinified separately. The Semillon was only tank fermented with very little skin contact.

The Chardonnay was partially tank and barrel fermented while the Viognier fermented only in oak. The portion of the wine that was fermented in barrel (100% new oak - French and Romanian) underwent malolactic fermentation in the barrel and stayed in oak for ± 120 days on full lees.

The final blend was made following many pre - cylinder blends to get to the acquired goal of fine balance of fruit, mouth feel, length and finish.

in the cellar : A more oxidative approach of wine making method is used. The three lots were vinified separately. The Semillon was only tank fermented with very little skin contact. The Chardonnay was partially tank and barrel fermented while the Viognier were only fermented in oak. The portion of the wine that was fermented in barrel (100% new oak – French and Romanian) underwent malolactic fermentation in the barrel and stayed in oak for ± 120 days on full lees. The final blend was made following many pre-cylinder blends to get to the acquired goal of fine balance of fruit, mouth feel, length and finish.

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