As news of the De Grendel vintage arrives in my inbox, I smile at the thought of having a hand in the contents of one 250ℓ tank in the wine farm’s cellar. Since my last update Commandeer Crafford has conscripted another young lady to Winemaking 101. Samarie Smith, Afrikaans daily Die Burger’s Travel and Wine Editor, has since joined our ranks and adds her valued knowledge and designer eye to our team. She has subsequently been tasked with designing the labels for our as-yet-to-be-named wine (suggestions welcome).

Over the last three weeks De Grendel has taken in 278 tons into their cellar – of which our hands-on operation comprise some 450kg. As this year proves to be a particularly tough vintage across the board, our team can be glad we sided with De Grendel as they report a 0% loss in quantity and quality.

Last week we tasted the pressed juice from which we are to make up a Semillon-Sauvignon Blanc blend. Winemaker Charles Hopkins was kind enough to provide us with three remarkable choices as blending partners: Semillon and Sauvignon Blanc from De Grendel vines as well as Sauvignon Blanc from Darling. The latter proved to be so exceptional that we decided against our initial aim of making a Semillon-driven wine. Instead, after some deliberation, we unanimously decided to side with the Darling Sauvignon Blanc as the dominant partner. The blending components are: 65% Darling Sauvignon Blanc, 15% De Grendel Sauvignon Blanc (from the famed Koetshuis block) and 20% Semillon.

We hope to achieve a wine characterised by typical dusty / green pea Darling traits, with a tropical fruit undertone (from the De Grendel grapes) with some Semillon-aided viscosity. Perhaps too much to ask from our first wine, but analysis from the cellar suggests that our wine is at least progressing well on a technical front: last week Friday balling stood at 22.9, acidity 8.19 g/ℓ and a pH of 3.27.

Assistant winemaker Elzette du Preez reports that this morning our wine was measuring at 20.6˚B, fermenting at 15˚C. In upcoming weeks we will be testing Merlot grapes for phenolic ripeness and then begin work on our Merlot / Malbec blend.