NAMED AFTER the coach house that De Grendel founder Sir David Graaff built in 1898 to shelter his horses, wagons and carriages, the Koetshuis Sauvignon Blanc used to be made from grapes harvested partly from a vineyard near the old coach house and partly from vines located in Darling. For the 2017 vintage, the grapes came from Darling and Lutzville, none from the Tygerberg farm, the vineyard selection done with the help of satellite imagery for the identification of growth patterns. Also distinguishing the 2017 from its predecessors is a lower ABV – less than 13%.

For the Koetshuis, the grapes are handled differently in the vineyards and in the cellar, relative to the ‘standard’ Sauvignon Blanc of De Grendel. They are picked riper, receive longer skin contact during fermentation, longer settling and extended lees contact after fermentation, with the bâtonnage (stirring) more frequent. The result: a bigger, bolder wine – a fuller and richer style. And as it’s turned out, you’ll struggle to find another South African Sauvignon Blanc as highly acclaimed in 2018? Gold at the Trophy Wine Show and Veritas, double gold at the Michelangelo Awards and a trophy at the Sauvignon Blanc Top 10 competition. Congrat’s to proprietor De Villiers Graaff, cellarmaster Charles Hopkins and the team!

DE GRENDEL KOETSHUIS SAUVIGNON BLANC 2017
WO Western Cape – grapes from vineyards in Lutzville and Darling. Fermentation in stainless steel tanks (82%) as well as new and second-fill French oak barrels (18%), the wine was kept on the lees for 100 days.
Alc 12.5 | RS 1.3 | TA 6.7 | pH 3.4
Producer’s Tasting Notes: Pale straw in colour. Fragrant sweet honeysuckle on the nose – pear and granny smith apple before subtle aromas of nettle, green asparagus and pea, with a subtle steely mineral element. The nose follows through onto the palate, with concentrated flavours of green fig and zesty lime, then grapefruit. Lingering mineral finish.
Cellaring Advice: should mature for up to five years after the vintage, becoming increasingly richer and integrated as the acidity mellows.
Pairing Suggestions: While young, zesty citrus-sauced white fish, or tart goats’ cheese, or fresh green salads dressed with vinaigrette. With a bit of age, slightly richer seafood dishes.
R160 pb at the cellar in Panorama on the Durbanville Wine Route.