2019 David & Nadia Grenache

Grenache is David and Nadia's signature variety and the one that drew them to my attention years ago. The fruit is mainly from a single sustainably farmed Paardeberg vineyard planted in the early 2000s, blended with fruit from an organically certified vineyard planted in deep rich clay soils north of Malmesbury at about the same time. This vintage of the Grenache (as with the 2018 Elpidios) contains a component fermented and matured in concrete. Four weeks on the skins pre-/during fermentation, 60% whole bunches, one punchdown per day, minimum and gentle extraction. Pressed off and matured in old 500-litre neutral French oak barrels as well as a 2,700-litre concrete vessel for a year. Yields were one to four tonnes per ha. Total SO2 53 mg/l. Total production 7,400 bottles. Very pale ruby indeed – an extremely distinctive pallor. Delicately sweet, fruity nose that would not be out of place in, say, Auxey-Duresses. Then a hint of gaminess and some light graininess that I associate with concrete. Wonderfully ethereal delicacy that positively dances on the palate. This seems absolutely ready now but has substance and persistence so should be no fly-by-night. Extremely playful, but be careful not to serve it with food that's too powerful. Not our merguez sausages planned for tonight, methinks. This would respond well to light chilling and shellfish or chicken. (JR)