“All in all, from the owner to the guy that prunes the vineyards, for us, we see it as one complete team effort. Getting a good crop and making a decent wine is probably one of the most satisfying jobs in the world.”
Charles has been at De Grendel since the very beginning of winemaking on the Durbanville farm in 2005, when Sir David Graaff lured him away from Graham Beck with an irresistible offer to head up winemaking, and to design and build his own cellar. Charles is a lifelong student of wine and, even after more than 30 years’ experience in the industry and multiple local and international accolades, he remains always curious to learn more on his winemaking journey. His other passion is helping young winemakers on their own journeys, and he has mentored more CWG protégés than any other guild member.
Charles has been involved in all facets of winemaking in South Africa and has extended his learning by working two vintages overseas, one in France and one in California, as well as regular study tours to other winemaking countries. He has served the industry as a board member of the CWG and various producer associations such as the Shiraz, Sauvignon Blanc and Pinotage Associations
100% Pinot Noir
Wine of Origin Ceres Plateau
Nestled atop the Witzenberg range in Ceres at an elevation of 960 meters, these vineyards benefit from South Africa’s exclusive continental climate. The cool nights and warm days of the growing season contribute to a gradual ripening process, yielding fruit with intense flavours. This unique terroir results in a wine with a vibrant profile and a gracefully refined texture on the palate, enhanced by fresh notes and subtle oak influences.
Tasting Notes: Ruby red hue greets the palate with luscious ripe raspberries, complemented by savoury undertones and an essence of mineral-rich, damp forest floor. Its vibrant profile boasts fresh cherry notes.
Ready for drinking in 2027.
Winemaker: Charles Hopkins
100% Pinot Noir
Wine of Origin Ceres Plateau
Tasting Notes: This Pinot Noir offers a bouquet of ripe raspberries, initial savoury notes, and an underlying minerality. Fresh cherries are supplemented by gentle oak, ending off with a velvety mouthfeel.
Ready for drinking in 8 years.
Winemaker: Charles Hopkins
100% Pinot Noir
The hand-picked grapes were 60% whole bunch clusters and 40% destalked in open fermenters. Pneumatic punch-downs were applied throughout the fermenting process. Basket pressed. The wine went through malolactic fermentation in barrel, with 12 months of maceration thereafter. It was then filtrated and bottled.
Tasting Notes: A traditional crimson red Pinot Noir proposes a spray of hibiscus, strawberry, and delicate whiffs of damp forest floor. Fresh sour cherry flavours are bolstered by nutty porcini with lengthy mouthfeel.
Ready for drinking now until 2027.
Winemaker: Charles Hopkins
100% Sauvignon Blanc
Early morning hand-picked grapes from Darling were crushed, left for 18 hours of skin contact, whereafter the extraction of the juice took place. After that, settling and then racking took place. The juice was barrel fermented and the wine had 130 days contact with oak whilst lees stirring was applied. The wine was then stabilised and bottled.
Tasting Notes: Lemon zest, coriander leaves, and green capsicum are presented to the taster. Focused with superb intensity and medium-bodied, with a multi-dimensional palate. Older oak adds complexity and gravitas.
Ready for drinking now until 2025.
Winemaker: Charles Hopkins
100% Pinot Noir
70% crushed, 30% whole bunch in a stainless steel open fermenter, gently punched-down, pressed with a basket press, malolactic fermentation in barrel, followed by 12 months’ maturation in second and third fill French oak barrels.
Tasting Notes: Ruby red Pinot Noir with a bouquet of fynbos, raspberry, and subtle notes of forest floor. Fresh sour cherry flavours are underpinned by nutty morels, finishing with a refined yet long tail.
Ready for drinking in 2024.
This wine is packed in a wooden box.
Winemaker: Charles Hopkins
100% Sauvignon Blanc
Machine harvested and transported for four hours. Immediately pressed, settled and fermented for 120 days in two French oak barrels (2nd and 3rd), stabilized and bottled.
Tasting Notes: Lemongrass, grapefruit, lemon thyme, and fresh herb flavours. Superb intensity, medium bodied, with oak adding complexity.
Ready for drinking now, until 2024.
This wine is packed in a wooden box.
Winemaker: Charles Hopkins
100% Sauvignon Blanc
Wine of Origin Darling
Crushed, 18 hours skin contact. Settling. Fermentation for 10 days in third fill barrels. 110 days lees contact in barrel. Stabilization and bottling.
Tasting Notes: Granadilla, gooseberries and blackcurrant leaf greet the taster with pleasing aromas and secondary characteristics of asparagus. The extended lees contact and use of oak ensure a lengthy finish.
36 cases of this wine were previously sold on the 2019 CWG Auction.
Ready for drinking now.
Winemaker: Charles Hopkins
Fruit yield vineyard experiment done. Crushed. Four days cold maceration. Alcoholic fermentation with punch-down, pressed and transferred to second fill barrels. Malolactic fermentation in barrels, 12 months’ wood maturation.
Tasting Notes: A bouquet of floral perfume and ripe maraschino cherries is followed by elegant sweet liquorice spice on the palate. Oak with a well-rounded, rich flavour and lengthy finish.
Winemaker: Charles Hopkins
Crushed, 18 hours skin contact. Settling. Fermentation for 10 days in third fill barrels. 110 days lees contact in barrel. Stabilisation and bottling.
Tasting Notes: Granadilla, gooseberries and blackcurrant leaf greet the taster with pleasing aromas and secondary characteristics of asparagus. The extended lees contact and use of oak ensure a lengthy finish.
Winemaker: Charles Hopkins
Hand-picked fruit, nourished by the shale soils of the Ceres Plateau, was crushed before undergoing three days of cold maceration on the skins, after which it was fermented in stainless steel tank for approximately six days with gentle pneumatic punch-downs. The wine was then carefully basket pressed and transferred to second fill French oak for malolactic fermentation on the fine lees, after which it was moved into other second and third fill French oak barrels for a maturation period lasting 12 months.
Winemaker: Charles Hopkins
Hand-picked fruit, nourished by the shale soils of the Ceres Plateau, was
crushed before
undergoing three days of cold maceration on the skins,
after which it was fermented
in stainless steel tank for approximately
six days with gentle pneumatic punch-downs.
The wine was then carefully
basket pressed and transferred to second fi ll French oak for
malolactic
fermentation on the fi ne lees, after which it was moved into other second
and
third fi ll French oak barrels for a maturation period lasting 12
months.
Winemaker: Charles Hopkins
High quality Sauvignon Blanc from the Darling region was crushed and left on
the skins for
six hours before the juice was gently removed for
settling. Fermentation was then conducted in first and second fi ll French
oak, after which the wine was matured ‘sur lie’ in the same barrels,
undergoing weekly battonage for a period of 100 days, before blending and
bottling.
Winemaker: Charles Hopkins
Hand-picked fruit, nourished by the shale soils of the Ceres Plateau, was crushed before undergoing three days of cold maceration on the skins. It was then fermented in a stainless steel tank for approximately six days with gentle pneumatic punch-downs. The wine was then carefully basket pressed and transferred to 2nd fill French oak for malolactic fermentation on the fine lees, after which it was moved into other 2nd and 3rd fill French oak barrels for a maturation period lasting 12 months.
Winemaker: Charles Hopkins
The grapes were hand-picked in Ceres and transported to De Grendel. Destalking. Cold soak for 4 days. Fermentation. Pressing in basket press. Malolactic in barrels. Maturation in barrels. Filtration and bottling.
Winemaker: Charles Hopkins
Combination of Darling and Durbanville fruit. Hand-picked. Destalked. Skin contact. Pressing and settling. Transfer into two second-hand barrels for fermentation. Battonage. Matured for a total of 110 days in oak. Stabilised and bottled.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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 degrees C 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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
The grapes were hand picked and destalked and after 6 hours of skin contact, the skins were pressed, inoculated and at 15? 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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
95% Shiraz, 5% Viognier – Grapes were harvested together Northern-Rhone 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.
Winemaker: Charles Hopkins
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.
Winemaker: Charles Hopkins
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