Grangehurst, Grangehurst 2008

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, 2009 and 2011!

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 spotlight, he elected to step down in 2021.

Grapes were hand harvested and hand sorted before destemming – the destemmed berries were then hand sorted further. 50% of the berries were crushed before being placed into open top fermenters with 50% whole berries. Manual punchdowns were done 4-6 times a day during fermentation and the wine spent between 7 and 16 days on skins before undergoing malolactic fermentation in 225L French oak barrels, where they spent a massive 32 months maturing.

Dark ruby in colour, with some ‘bricking’ around the edges as a result of extended bottle ageing. Dark and red fruit about and are accentuated by hints of mint, ceder and mocha. 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.


Only 6 left in stock


Bordeaux Blend

LightFull Bodied


Grape Varieties
Cabernet Sauvignon (73%), Petit Verdot (16%) and Merlot (11%)

All the vineyards are in the coastal part of Stellenbosch and the quality of the grapes is positively influenced by the cool southerly summer sea breezes that blow across False Bay. The CabernetSauvignon vineyard and one of the Merlot vineyards are trellised. The other Merlot and the Petit Verdot are bush vines.

Harvest Dates
The Cabernet Sauvignon grapes from “Sunset Vineyard” were harvested 20th February to 14th March. The Merlot – from two different vineyards – was harvested on 20 February and 14 March. The Petit Verdot was harvested on the 4th of March.

Grapes harvested by hand into lug baskets (18 kg per basket); sorting of grapes prior to destemming and hand sorting again between the destemmer and crusher; then crushed (50% whole berries) and pumped to open fermenters; manual punchdowns (pigeage) 4 to 6 times per day for duration of fermentation; between 7 and 16 days on skins, then drawn off and pressed using wooden basket presses; free-run and press wines blended and racked to stainless steel tanks and 225 litre barrels; malolactic fermentation in tank and barrels.

This wine was clarified according to the natural settling and racking method, which does not involve the use of any fining agents, centrifuges or filters – a natural, unhurried method of clarifying wine.

Barrel Maturation
Matured in French oak barrels for 32 months.

The 12 barrels that were selected for this special blend were racked and blended into a stainless steel tank. After a period of settling, the blend was racked into the bottling tanks from where it flowed by gravity via a cartridge filter into the filler.

Wine Analysis
Alcohol: 13.78% by volume (13.5% on label)
Residual Sugar: 2.7g/l
Total Acidity: 5.9g/l
pH: 3.67

Tasting Notes
Dark ruby/mulberry colour; red berries with some mint, cedar and mocha aromas & flavours. A medium bodied barrel matured red wine with smooth, ripe tannins. Recommended drinking 6 to 15 years from vintage. Enjoy this wine with fine cuisine such as yellow fin tuna ravioli, balsamic pan seared chicken livers, grilled kabeljou or slow-roasted lamb shanks.

Additional information

Alcohol vol



Bordeaux Blend





Wine Farm

Will pair amazingly with slow-roasted lamb shanks or pan seared chicken livers!


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