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Charles Hopkins - De Grendel Wines
Charles Hopkins's Profile
Cellar: De Grendel Wines
Tel: 021 558 6280
Fax: 021 558 7083
Website: www.degrendel.co.za
  send e-mail
Postal: PO Box 15282
Panorama
7506

In 1986, on completion of his 3-year Cellar Technology training at Elsenburg College, Charles took up the position of assistant winemaker. In 1990 he was appointed winemaker for Bellingham Wines.

He has spent harvest seasons at both Dry Creek Vineyards in Sonoma Valley, California and Chateau Fonplegade in Bordeaux, France. Over the last ten years he has also conducted study tours to Argentina, Chile, Uruguay, Australia, New Zealand, Spain and France.
Between 1999 and 2005, Charles was cellar master for Graham Beck Wines in Franschhoek where he worked his own special magic on his favourite varieties: Pinotage, Shiraz and Cabernet Franc. At the end of 2005, Charles was appointed as cellar master at De Grendel in Durbanville. De Grendel belongs to the Graaff family and is one of the better known farms in Cape Town.


Charles says: "The two things that really fascinate me about wine is the influence of soil and climate(site) and also the finances involved in the production of wine"

Auction Wines

De Grendel Amandelboord Sauvignon blanc 2010
The grapes were hand-picked from a selected area in a vineyard block. After being destalked, the fruit received 18 hours skin contact followed by a 3 day settling period. The wine was blended with a dash of Semillon, underwent cold fermentation and a stirring of lees, after which it was stabilized and bottled.
Tasting note: Cool growing conditions ensure asparagus and gooseberry flavours on the nose. The balance of crisp acidity and layers of fruit enhances complexity on the palate.
Auction Year: 2010
 
De Grendel Amandelboord Sauvignon Blanc 2010
100% Sauvignon Blanc

A selection from the Amandelboord vineyard. The grapes were hand-picked, had 18 hours skin contact and were then pressed before settling. Fermentation took place at 14 ¢ªC for 20 days, followed by 100 days of lees contact before stabilization and bottling.

40 cases of this wine were sold at the 2010 Auction.

Auction Year: 2011
 
De Grendel Amandelboord Sauvignon Blanc 2012
The grapes come from a selected block -the Amandelboord – and were picked at perfect balance between flavour, sugar and acid. Gentle crushing and skin contact, draining, settling, racking, fermentation. Lees contact,stabilisation and bottling.

Tasting Notes: A combination of two of the prominent Sauvignon Blanc styles in South Africa, pyrazines and thiols. Flavours range from gooseberries to winter melon and kiwi fruit. This wine
finishes with a soft but firm natural acidity.
Auction Year: 2012
 
De Grendel Cabernet Sauvignon 2006
Winemaking Notes:
The grapes came from thirty-two year old bush vines with a low yield, resulting in concentrated fruit. Pressed in a basket press, the wine was made in a punch-down method and matured for 18 months in new French oak.

Tasting Notes:
Ripe with sweet tannins, big concentration from the old low-yield bush vines. Cabernet / cassis, black fruit and great longevity.
Auction Year: 2009
 
De Grendel Die Koetshuis 2008
Winemaking Notes:
Separately vinified then blended and fermented in two barrels. In barrel for 120 days with frequent batonage.

Tasting Notes:
A wine that expresses our unique soil and climate on the farm. Typical Durbanville fruit with great balance between lemongrass, granadilla and rounded off with soft, vanilla flavours of the barrels.
Auction Year: 2009
 
De Grendel Koetshuis Semillon 2006
Handpicked from ocean facing vineyards, 5 hours skin contact and then pressed. 60% tank fermented, 40% barrel fermented.

Tasting Note:
Light straw in color with green tint, big tropical fruit characters on the nose that carry through on palate. A light wood component adds to the complexity of this wine, that ends with a fresh, dry finish.
Auction Year: 2006
 
De Grendel Koetshuis Semillon 2007
The grapes were hand picked and destalked and after 6 hours of skin contact, the skins were pressed, inoculated and at 15º Brix, transferred to 225 litre oak barrels where fermentation was completed. Matured in oak for 120 days then racked, stabilised and bottled.

Tasting note:

A wine that expresses a true cool region and the uniqueness of Durbanville soil, with well integrated flavours of lemongrass and citrus, supported by oak undertones.




Auction Year: 2008
 
De Grendel Op Die Berg Pinot Noir 2007
The grapes were hand picked, cluster selected and destalked in open fermenters and vinified in a punch down method. At the end of fermentation, the wine was basket pressed and underwent malolactic in new French oak barrels and matured in 3rd fill French barrels.

Tasting note:

Growing at 350 metres altitude and influenced by the breezes of the Atlantic Ocean, the flavours resonate in pine needle forest, roasted cherries and nuts.




Auction Year: 2008
 
De Grendel op die Berg Pinot Noir 2009
From the highest vineyard on our farm at 350 metres above sea level, the fruit is destalked into a 7 ton wood cask where it underwent four days of cold maceration and inoculation. The skins were gently punched down, basket-pressed and put straight into new French oak barrels for malolactic
fermentation. The wine was then transferred into 3rd fill barrels for 13 months of maturation.
Tasting note: Bright red colour. On the nose there are flavours of pine needles, earthiness & minerality. This is balanced by firm, natural acidity, and the older oak maturation ensures soft tannins with elegance and promising long ageing potential.
Auction Year: 2010
 
De Grendel Op die Berg Pinot Noir 2010
The fruit originates from Witzenberg (Ceres), 950 metres above sea level. Shale-type soils. Due to the cool conditions, long moderate ripening time ensures a complex wine with exotic fruit. Hand-picked, crushed, cold skin contact for two days. Fermentation for nine days. Pressed with a basket press. Malolactic fermentation in new and second fill barrels. Maturation for 13 months in new, first and second fill barrels. Bottled without filtration.

Tasting note: Bright red colour. Flavours of fynbos, spiciness, earthiness - supported by oak. Medium structure supported by natural firm acidity. Lingering aftertaste ensuring longevity. Drink this wine in 5 years.
Auction Year: 2011
 
De Grendel Op Die Berg Pinot Noir 2010
Hand-picked, crushed, cold skin contact for two days. Fermentation for nine days. Pressed with a basket press. Malolactic fermentation in new and second fill barrels. Maturation for 13 months in new, first and second fill barrels. Bottled without filtration.
Tasting Notes: Bright red colour. Flavours of fynbos, spiciness, earthiness -supported by oak. Medium structure supported by natural firm acidity. Lingering aftertaste ensuring longevity.
Auction Year: 2012
 
De Grendel Op Die Berg Pinot Noir 2011
The fruit was picked from the Witzenberg region. Destalked, 4 days cold maceration followed by alcoholic fermentation and basket-press. Transferred into new barrels for malolactic fermentation. Transferred into second and third fill barrels for maturation, followed by filtration and bottling.

Tasting Notes: The pure expression of Pinot Noir with a combination of flavours of black and red fruit. Slight fynbos spiciness supported by oak and natural acidity.
Auction Year: 2013
 
De Grendel Wooded Sauvignon Blanc 2014
The growing conditions of these grapes are continental - they come from high altitude vineyards, 950 metres above sea level. Destalked, skin-contact, pressing, settling, barrel fermentation, stabilisation and bottling.

Tasting Notes: A unique expression of fruit from continental growing conditions. Great complexity supported by oak, with flavours of asparagus and gooseberry, balanced by a firm acidity.
Auction Year: 2014
 
Elim Shiraz 2004
Grapes from the Elim Ward, traditionally vinified, punched down, basket press and matured in used barrels. 60 cases were sold at the 2006 Auction.

Tasting Notes
This cool region Shiraz reveals complex characters of spices, Cape fynbos and white pepper.
Auction Year: 2007
 
Elim Shiraz 2004
Grapes from the Elim ward were traditionally vinified, punched down, basket pressed and matured in used barrels.

Tasting Note:
This cool-region Shiraz reveals complex characteristics of spices, Cape fynbos and white pepper.
Auction Year: 2006
 
Graham Beck Coastal Shiraz/Viognier 2002
95% Shiraz, 5% Viognier - Grapes were harvested together Northern-Rhône style and fermented dry on the skins during the punch-down period. Malolactic fermentation in tanks, after which the wine was pumped into small barrels for 13 months and then filtered and bottled. Tasting note: Prominent Shiraz character with spicy organic flavours. The addition of Viognier provides a slightly sweet dimension which lifts the Shiraz. Lots of fruit on the palate with a long aftertaste. Drink now to 2007.
Auction Year: 2003
 
Graham Beck Coffeestone Cabernet Franc 2001
Typical Cabernet Franc from Firgrove, with characteristic aromas and flavours of violets, pencil shavings and black berries expressed in great balance with the French oak.
Auction Year: 2002
 
Graham Beck Shiraz / Viognier 2003
94% Shiraz, 6% Viognier. The grapes were picked mid-march 2003; both varietals were crushed and fermented together. Made in an aerated pump-over method, pressed, malolactic fermentation and 13 months French oak barrel maturation. Tasting note: A true expression of the blend with spicy Shiraz flavours, supported by the apple and peachy flavours of Viognier. This is our second vintage of this unique blend which originates from northern Rhone - one of the most fascinating wine styles in the world.

Auction Year: 2004
 

 

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