The Underworld Grenache Blanc

Region: Western Cape
Vintage: 2017
ABV%: 13.5% 
Pack Size:
6 x 75cl
Closure Type: DIAM
Grape Variety: Grenache Blanc 100%  

Food Match:
Its lime leaf texture and exotic bouquet make it a perfect partner for all Asian foods. It also washes freshly shucked oysters down like a treat too!

Inspiration: 
The Underworld thrusts a shovel into that unseen land of sticks and stones, of broken bones, the kingdom of roots. Above the ground the vines dance, their buxom sun-drenched bounty is nothing without the sober grind of roots blindly winding into the Earth, the hidden hero of flavour, of place.

Tasting Note:
There are few finer things than finding a cultivar that not only belongs in modern South Africa but is so PHENOMENALLY tasty – its delicately pithy otherness is hard to describe but let’s have a go. On the nose it has a curious apothecary of rare botanicals including lemon peel, juniper, jasmine and guava. These can also be found on the palate supported by the grape’s inherently pithy acidity, longevity and structure.
 

 
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The winemakers' notes:

 

“Grenache Blanc is gaining more popularity in South Africa each year which is great as this Mediterranean variety does very well in our hot, dry and harsh growing conditions. This wine is an absolute winner and we LOVE working with it – it’s full of character and captures so much varietal and regional personality.

The wine is a blend of Grenache Blanc from two locations – over half the blend comes from 40+ year old, unirrigated bush vines located on Piekernierskloof’s stunning escarpment with views overlooking the valley floor below, whilst around 40% is from younger, dryland bush vines planted in the Paardeberg area of Paarl (hence why it is classified as 'Western Cape'). The Paarl component has been barrel fermented in four-six year old 500lt French oak which adds more complexity and texture to the wine. The remainder has been naturally or ‘wild’ fermented in stainless steel with 5g/l residual sugar to round off the spice a little. Both components are then left on their lees for around nine months before blending together and kept in tank for a further two months to ‘marry’ prior to filtering and bottling.”