Monday, August 03, 2015

Sir de Villiers Graaff gives an insight into the future of De Grendel estate

Sir David Graaff, 3rd Baronet, passed away at home on the De Grendel family farm on Saturday, 24 January 2015, after a short illness. His son Sir de Villiers Graaff, is now the 4th Baronet and he invited the media to this event.
We know, when we visit De Grendel, that we are going to taste great wines. Charles Hopkins makes them and his care and attention to detail shows in each bottle. Their Koetshuis 2015 Sauvignon Blanc is one of our favourites and is crisp and full of all the lovely gooseberries, elderflower, green pepper and asparagus tastes we so enjoy in this varietal. We hear that our favourite blend The Winifred will have a small release this year to De Grendel’s wine club members only, and the 2012 Op die Berg Pinot Noir we tasted was a quintessential example full of smoky cherries and vanilla, gently perfumed with well integrated fruit but it needs time. They have completely changed the old tasting room into a comfortable lounge with those amazing views out over the sea to Table Mountain. The restaurant downstairs has also had some changes. 
A line up of bubbly glasses waiting to be filled
And a bottle of the De  Grendel MCC Brut 2013 filling them. It's made by winemaker Elzette Du Preez and is a blend of 70% Chardonnay and 30% Pinot Noir. Full of citrus and apple, crisp and beautifully dry and elegant
The new comfortable tasting lounge ...
... has wonderful views of the mountain. Luvo Nteso and Bianca Coleman catch up
The gang's all here: Shante Hutton, Graham Howe, Lynne and Mike Bampfield Duggan
Charles Hopkins and Sir De Villiers Graaff tell us about the wines and the change on the farm
Charles Hopkins knows how to captivate an audience.
He is so knowledgeable about wine and its chemistry and terroir and growth
Sir de Villiers Graaff told us of his herd of Angus cows who have embryo Holstein calves growing in them, so they will be surrogate mothers. Also about their new on-line shop which is also tablet and cell phone friendly.
We then moved downstairs to the restaurant for lunch
Chef Ian Bergh explains what we will be having
The menu with the pairings
Succulent cured salmon with beetroot, radish, baby leaves and an interesting liquorice fennel sauce, a nice fresh start with the Koetshuis Sauvignon Blanc
Sir de Villiers talks about the restaurant
The main course was a tender beef fillet, a steamed Chinese bun (bao) with a pea puree, oyster mushrooms and truffle, baby corn, an aubergine puree and a good red wine jus. Again, a good match with the 2012 Op die Berg Pinot Noir
Jason Probert, who manages the IT Marketing for De Grendel, tells us about the new web site
Dessert was that perfectly made gooey chocolate fondant, served with a chocolate and nut Greek inspired tuile with cinnamon ice cream and dots of dulce de leché. Yum was heard repeatedly at our table. Served with the sticky sweet delight of the De  Grendel 2014 NLH Sauvignon Blanc
A parting shot after a very good event. Thank you De Grendel & Sir de Villiers. Gina Oosthuizen with Lynne and Sir de Villiers
© John & Lynne Ford, Adamastor & Bacchus 2015
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