The De Grendel Koetshuis Sauvignon Blanc was so named because the grapes used to make this wine are grown in the vineyard that sprawls out right next to the old coach house (‘koetshuis’ in Afrikaans) where the wagons of days gone by were once kept.
With Lutzville and Darling batches being vinified individually for blending at a later stage, the handpicked grapes were crushed and allowed extended skin contact for approximately 6 hours before the juice was racked and settled for inoculation and fermentation in stainless steel tanks. Approximately 18% of the juice was inoculated and fermented in a combination of new and 2nd fill French Oak barrels, where it was kept on the fine lees for 100 days. The 9% Semillon component was also fermented in oak. Finally, the portions were blended for flavour, depth and complexity before being protein stabilised, cold stabilised and bottled.
The subtle creaminess makes the Koetshuis the perfect companion to veal with a creamy white wine and chive sauce, octopus salad, smoked trout and pan-fried scallops.
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