The De Grendel Shiraz goes well with pork neck steaks with a cranberry reduction, traditional glazed ham during the holidays and, in particular, with roast venison and venison in the colder winter months.

The fruits were carefully picked by hand in three batches, the first batch ripening in Paarl. It was fermented in closed, cone-shaped tanks for two weeks using the delicate, aerated pump-over method, which ensures softer tannins, delicate spice aromas and a deep color. The second and third batches from Firgrove were fermented separately four times a day using the pneumatic punch-down method to obtain more robust tannins with excellent structure and concentration. The three batches were then assembled and subjected to natural malolactic fermentation in stainless steel tanks before being refilled three times and filled into oak barrels. The barrique was aged over a period of 13 months in 10% new American oak, 10% in new French oak and 80% in French oak barrels of the second and third fill.

Allergy information: Contains sulfites