Grangehurst, Cabernet Sauvignon 2009 MAGNUM
Handcrafted. Traditional. Unhurried.
These three words epitomise Jeremy Walker’s winemaking, with one notable omission – Delicious. By ‘Unhurried’, Jeremy is alluding to the fact that he doesn’t release a wine until he believes it is ready to be enjoyed, which is evident in the current vintages being 2008 and 2009!
Jeremy Walker founded Grangehurst in 1992, when he converted his fathers’ squash court into a makeshift wine production cellar. He used the ‘squash court cellar’ to make his first 6 vintages, only moving out after the 1998 vintage.
Jeremy was invited to join the prestigious Cape Winemakers Guild in 1996 and was one of the longest standing members when, in order to let a young winemaker take his place in the sun, he elected to step down in 2021.
Grapes were hand harvested, then destemmed, before manual sorting. Fermentation and punchdowns took place in open fermenters, with 50% whole berries, before being pressed using a wooden basket press. The wine is matured for 34 months in French oak barrels before bottling and further bottle maturation before release.
Full-bodied with intense cassis, red berry and fynbos notes. Cedar and spice from the oak maturation. Beautifully rounded, well integrated, tannins as a result of the extended ageing before release. A remarkable offering in a world that often sells wine too young.
Out of stock
Cabernet Sauvignon (93%) Merlot (7%)
The Cabernet Sauvignon grapes were harvested mid-February to mid-March from Sunset Vineyard (greater Simonsberg). This trellised vineyard was planted in 2002 and does not receive any irrigation i.e. a dry land vineyard. Low yield (6 tons per hectare) provided good concentration and balance with sugar levels of between 23oB and 26oB. The Merlot grapes came from two vineyards – one bush vine and one trellised – both in the Simonsberg appellation.
Grapes were harvested by hand into baskets (± 18 kg each) then destemmed, sorted manually, crushed (± 50% whole berries) and pumped to open fermenters; manual punchdowns (pigeage) 4 to 6 times per day for the duration of fermentation; average of 10 days on the skins, then drawn off and pressed using wooden basket presses; free-run and press wines blended and racked into 225 litre barrels and stainless steel tanks; malolactic fermentation in barrels and tanks; barrel to barrel and barrel to tank rackings to clarify and blend the wine.
Matured in French oak barrels for 34 months.
A selection of 21 barrels of Cabernet Sauvignon and 3 barrels of Cabernet Sauvignon-Merlot blend were racked and blended into a stainless steel bottling tank; from there the wine flowed by gravity via a cartridge filter into the filler. A limited release bottling of 398 magnums and 6,504 bottles produced and labelled under the Grangehurst black and gold “reserve” label.
Residual Sugar 1.6 gram / litre
Total Acidity 6.0 gram / litre
(May 2021): Medium-dark plum colour; slightly sweet red berries, cassis, violets with mocha, cedar complexity from barrel maturation. A full-bodied, elegant wine with the balance and structure to last up to 20 years if cellared under favourable conditions.
A delicious sunday roast with yorkshire pudding or pasta with a rich roasted vegetable sauce.