Piekenierskloof Grenache

Seafood, red meats and even spicy dishes.

In 1984 Neil Ellis sourced grapes from vineyards not of his own and produced wine in rented cellar space. These grapes were sourced in the Stellenbosch district and meant a lot of nosing around the restrictive quota system prevalent at the time. His vision the pursuit of quality extended out of the cellar and into the vineyards where varieties would excel and best express a particular style of wine reflective of their environment. Today the experience and knowledge of the past are applied to modern techniques and technologies for a new generation of winemaking. “Our vision remains to make distinctive refined wines that are expressive of their terrain and rank amongst South Africa’s finest. A pursuit of quality nothing less.” Neil Ellis

This wine was sourced from bush vines that were planted in 1954 in the Piekenierskloof. The soils are Table Mountain sandstone. Harvest commenced on 14th of March. Grapes were harvested at 24.5°B with a total acid of 7.2 g/l and a pH of 3.5.

This wine spent 19 months on 20% new, 20% 2nd , 60% older 500ℓ barrels.

Fermentation initiated in stainless tanks and underwent a series of punch downs before completion of fermentation and malolactic fermentation in the barrel.