GRANGEHURST “350” PINOTAGE 2009 – A CELEBRATION VINTAGE
According to Jan van Riebeeck’s diary, the first wine was made in the Cape on the 2nd of February 1659. The grapes from our Pinotage vineyard normally ripen in the third week of January, but in 2009 they were harvested at optimum ripeness on the 2nd and 3rd of February. As the 2nd of February 1659 is such an important date in the Cape’s wine history, the 3.8 tons of grapes harvested on the 2nd, exactly 350 years later, were set apart for the production of this special “Celebration Vintage” wine.
We have a long history of purchasing Pinotage fruit from Kautzenburg vineyards situated on the foothills of the Helderberg Mountain in Stellenbosch. These bush vines were planted in 1994 on sandy/loam soils and yield only about 3 t/ha at harvest. The southerly summer sea-breezes that blow over the cool waters of False Bay contribute greatly to the quality of the grapes from this vineyard
After destalking and crushing the grapes, the mash was fermented on the skins in an open tank for 6 days. The cap of skins was punched down and mixed with the juice 4 to 6 times per day to ensure optimum extraction of colour, tannin and flavours. The basket pressed wine was blended with the free-run wine in small stainless steel tanks before being transferred to 10 French oak barrels and spent a total of 35 months in barrel. This wine was clarified according to the natural settling and racking method, which does not involve the use of any fining agents, centrifuges or filters – a natural, unhurried method of clarifying wine.
We bottled the wine at Grangehurst using gentle gravity flow from elevated bottling tanks through a cartridge filter to the hand filler. This was the only stage during the entire winemaking process that the wine was filtered.
As per the Grangehurst tradition, a small quantity of Cabernet Sauvignon was blended with the Pinotage which contributes to the complexity and balance of this wine.
2,204 bottles and 250 magnums of this “celebration vintage” wine.
Dark ruby colour with inviting aromas of red berries, ripe plums and subtle notes of vanilla, violets and sweet oak spice; full on the palate with soft, silky tannins. Recommended drinking 8 to 15 years from vintage. This wine pairs well with traditional bobotie, rosemary beef fillet, game pie or any dish you feel like enjoying on the day.