Carel Van Zyl Old Vine Grenache Noir

Ideal companions for this wine include pasta, a hearty meat platter, seafood pasta, white cheddar, matured white cheeses, parma ham, and tomato-based stews.

With the Cederberg Mountains to the east and the Olifants River Mountains to the west, the Piekenierskloof valley is brimming with stories to share. Not only was the area home to herds of elephants more than 300 years ago and of course, the Dutch soldiers (called Piekeniers) who protected the pass, but history says that the San and Khoisan families set up temporary homes here too … In 1923 Johan Abraham Van Zyl settled in the undeveloped, rugged mountain ridge of the Piekenierskloof. He was one of 5 sons from a family who lived on a farm which today forms part of the town of Citrusdal. When the time came for the brothers to branch out on their own, lots were drawn to determine which brother will have the daunting task of braving the untamed Piekenierskloof mountain. The lot fell on an unmarried brother, prompting Johan Abraham’s wife, Wilhelmina, to declare that she and Johan should rather move up to the mountain because the appointed brother will have a hard time developing the farm without the support of a wife! In due course vines were planted on other farms in the area, creating the need for a winery. In 1957 Citrusdal winery, or Goue Valley Wines as it was referred to frequently, was established. In 1959 Johan Abraham’s son Carel van Zyl moved down the road to Bergendal where the first Chenin Blanc and Muscat vineyards he planted in 1962 can still be visited today. After several developments in the recent past, amongst them the name change to ‘Piekenierskloof Wine Company’, Carel’s two sons, Oubaas and Potgieter van Zyl as well as their sister Mientjie Mouton, now own the winery and have embarked on a mission to develop the immense potential of the area and its vines.

The Piekenierskloof plateau is situated 160 km north of Cape Town and 50 km from the Atlantic ocean as the crow flies. At 600 to 750 metres altitude these old, ungrafted bush vines, growing in sandy loam soils, are rejuvenated by cold air in the evenings during the growing season. 2023 was still a very dry, but cool, season in the Cape winelands. This resulted in wines that show an attractive freshness, good concentration and slightly lower alcohol levels on average. The whites were particularly promising but overall the wines can be slightly longer lived than the 2018s.

After fermentation, the wine was pressed of the skins into 500l older barrels for maturation of 8 months.

Grapes were handpicked early in the morning. 30% whole bunch grapes were added to the destemmed grapes in a wooden foundre. Grapes were cold-soaked for a few days and fermentation temperature was then kept below 22°C. Malolactic fermentation was co-incubated during fermentation. Punch-downs and pump-overs were given to enhance flavour and colour extraction.