I’ve been fortunate to experience quite a few trips to the Cape winelands to explore beautiful wine estates, sip on award-winning wines and savour sublime dishes that often look like art on a plate. Cellar tours are especially great as you learn more about wine production and you often get to meet the people behind the scenes, not only the cellar masters, but also those that work very hard in the vineyards and cellar so that we can enjoy the fruits of their labour.
Being invited to spend a day out exploring a scenic and historic wine estate with award-winning wines, five-star cuisine and breathtaking views is very special. But when that day includes spending time with Cellar Master and winemaker extraordinaire Charles Hopkins, it makes for a truly special and memorable day. Making the time for a group of food and wine enthusiasts and writers to show us around the beautiful farm during harvest time (their busiest time of year!) is indeed a privilege.
Our day of exploration at De Grendel began with an aromatic cup of coffee (the wine was to come later!) while chatting and enjoying the exquisite views of one of the oldest farms in Cape Town. Located about thirty minutes from the city centre, the Tasting Room is 180 metres above sea level and the views from the patios (both indoor and outdoor) are simply breathtaking. The highest point is around 355 metres above sea level and the view of Table Mountain is arguably the best in the Cape winelands. On a clear day, you can see all the way from Table Bay to False Bay, and sometimes even as far as Cape Point.
We hopped into Charles’ Landrover Discovery to explore the farm and were fortunate to catch sight of a large herd of Eland on the slopes of Tygerberg Hill. As we climbed higher and higher, Charles entertained us with stories and facts about the farm, the dairy and cattle farming, various grapes that they harvest and the people who work on the farm.
From the moment I met Charles, it was clear that he is a true gentleman. Honest, sincere and humble with a wicked sense of humour. A natural raconteur, I was fascinated to learn about his absolute passion and dedication to not only winemaking, but also mentoring young winemakers as a member of the Cape Winemakers Guild. Also, his knowledge about winemaking is astounding! He was previously the Cellar Master at Graham Beck in Franschhoek and has been at De Grendel since 2005. He says that even though he has been making wine for a long time, he still learns something new every day!
Arriving at the “kliphuis” at 355 metres above sea level at the top of the Tygerberg Hill, majestic Table Mountain and the city of Cape Town lay before us, along with Robben Island and Table Bay. Although it was windy, the clear day allowed us to take in the magnificent 360 degree view. Popping open a bottle of De Grendel MCC Brut 2015, we were spoilt with the views and elegant, beautifully balanced MCC. Bubbles are always a great idea!
On our way back to the cellar, we learnt that they also farm blueberries and sheep and offset their carbon footprint with desalination and solar power plants. I was particularly impressed to find out that the De Graaff family is a member of WWF’s Biodiversity and Wine Initiative (BWI). This initiative encourages wine producers to farm sustainably and by doing so, De Grendel is proudly carbon-negative. I fully believe in and support conservation of our precious Earth’s natural resources. The farm is situated within a pristine natural vegetation area known as ‘Renosterveld’ and the conservation thereof is a passion of the family. Home to rare and endangered floral species, this delicate ecosystem has been preserved for future generations.
Back at the cellar, it was time to taste some wine! As we were there during harvest season, we saw the tractors coming in with loads of freshly picked grapes just waiting to be turned into wine, and also had a chance to meet some of the winemaking team. It was interesting to see the state-of-the-art facilities and fascinating to learn about the wine making process.
The Durbanville region, and specifically De Grendel, produces excellent Sauvignon Blanc. This varietal, and in particular Koetshuis Sauvignon Blanc 2017, is very close to Charles’ heart. His eyes lit up while passionately telling us more about what makes this wine so special to him. We were privileged to taste some of the freshly pressed Sauvignon Blanc grapes straight from the steel tanks and also some that were at different stages of fermentation.
The next treat was a barrel tasting of some of their red wines. There were some superb red wines but the absolute highlight for me was the brilliant Bordeaux style blend, the Rubaiyat, which is De Grendel’s flagship wine. First made in 2006, Cellar Master Charles Hopkins was asked by Sir David Graaff to make an ‘iconic’ wine for the Estate.
Another highlight (there were quite a few that day) and one that I was really looking forward to was a lavish lunch at the award-winning De Grendel Restaurant. I sense a trend here with all the awards De Grendel wins for not only their wines, but also their restaurant. In 2017, they won two awards at the World Luxury Restaurant Awards, taking home the titles for Continent Winner of the Luxury Scenic Setting Award. The restaurant was also the Regional Winner of the Fine Dining Cuisine Category.
Our culinary extravaganza was created by the energetic and innovative Sous Chef Conrad van den Heever. He has years of experience working at Michelin-starred restaurants in London such as Pollen Street Social and Odette’s, as well as some of South Africa’s award-winning fine dining restaurants.
His fresh ideas update traditional South African dishes with new techniques and presentation and his passion for locally sourced ingredients ensures that each dish is a culinary masterpiece.
I’m a big fan of locally sourced ingredients and supporting local farmers and producers. The simple menu changes every day according to availability of ingredients. Farm produce, from honey and yoghurt to guinea fowl and pasture-raised beef and lamb as well as organic vegetables, such as kohlrabi and Jerusalem artichokes are some of the delicious delights that can be found on the menu.
The restaurant decor is simply beautiful with a combination of classic and modern touches, while the amazing views make it even more special. I almost gasped with pure delight at the opulent table setting.
I was in foodie and wine heaven with the five course food and wine pairing that awaited us. We enjoyed a light and tasty starter of perfectly prepared Scallops and yuzu caviar paired with their new premium cider range, Three Spades Cider, which offers an elegant, almost champagne-like flavour.
Next to tantalize our tastebuds was a Langoustine served with honey miso corn, pancetta, tom yum, smoked aubergine, tahini and a rice cracker, paired with Charles’ favourite, De Grendel Koetshuis Sauvignon Blanc 2013. It’s a bit challenging to put into words just how heavenly this dish really is. Let’s just say I could eat it over and over again and never tire of it.
As there was a Beef Fillet dish on the menu (I don’t eat beef or lamb), I had a special dish made for my third course. The Ostrich tartar, carpaccio, 63°C free-range egg yolk, miso cream cheese, pistachio crumble, umami onion and black garlic-chestnut blew me away! Paired with De Grendel Op Die Berg Pinot Noir 2013, it was a divine dish to look at and the taste was sublime.
I think the next course surprised everyone. It was a vegetarian dish but by no means an ordinary one. Pepe’s bûche affinée roulade with squash, red pepper, basil and potato paired with De Grendel Op Die Berg Chardonnay 2013 was a delightful taste sensation. Talk about taking veggies to the next level!
As the saying goes, all good things must come to an end (unfortunately!). My sensory feast couldn’t have ended on a tastier note. While my fellow diners tucked into a tender Grass-fed Beef Fillet, I thoroughly enjoyed every moreish morsel of Organic pork belly, char sui, sesame, pear, sauerkraut and balsamic.
The absolute wine highlight of our meal was a very special tasting of De Grendel’s Sir David Graaff 1st Baronet of Cape Town 2013. Made in honour of the life and legacy of Sir David Pieter de Villiers Graaff, the 1st baronet of Cape Town, this red wine of exceptional quality was produced in tribute to the exemplary character and remarkable achievements of this great man. It is produced in limited quantities and can be matured for over twenty years. For full tasting notes of this exquisite wine, please read here.
Our incredible day with Charles ended in the beautifully appointed Tasting Room downstairs beside the wine cellar. We enjoyed a comparative tasting of their two Sauvignon Blanc wines, De Grendel Sauvignon Blanc and De Grendel Koetshuis Sauvignon Blanc, as well the Bordeaux style blend Rubaiyat, a 2007 and 2015 vintage. It was a perfect ending to a perfect day spent with Charles and some amazing food and wine writers.
As we said farewell and thanked our gracious hosts for a magical and memorable day, we were gifted with a bottle of Rubaiyat 2015. It was a lovely and unexpected gesture, especially after ALL the fabulous spoils we were treated to that day. I know I’ll be enjoying this exquisite wine on a cold winter’s eve with a rich and hearty venison stew.
I’d highly recommend a visit to this stunning wine estate. The breathtaking views, award-winning wines, world-class cuisine and service will have you going back time and again.
Please note ~ I was hosted by Zelda of Liquid Pulse Marketing & Communications and De Grendel Wine Estate and Restaurant. A big thank you as well to Charles for taking time out of your very busy schedule to host and entertain us. All views and images are my own unless otherwise indicated.
