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Grangehurst, Nikela 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.

The word “Nikela” (pronounced “Ni-care-la”) is a Nguni (Xhosa/Zulu) word meaning “to offer a gift of dedication, respect or a tribute to one’s ancestors” – this wine being a tribute to winemaker Jeremy Walker’s late parents, Eddie and Betty, who contributed greatly to the establishment of Grangehurst, which was named after their childhood homes – “The Grange” and “Hurst Close” – in England.

Red berries with some mint, cedar and mocha aromas & flavours. A full- bodied, elegant barrel matured red wine with smooth, ripe tannins.

91pts | Platter's 2023

£58.00

Only 6 left in stock

Stellenbosch

Red Blend

LightFull Bodied

Description

GRAPE VARIETIES
Cabernet Sauvignon 45% Pinotage 31% Shiraz 16% Merlot 7% Mourvèdre 1%

ORIGIN
Selected from prime Helderberg and Simonsberg vineyards in Stellenbosch. The southerly
summer sea-breezes that blow over the cool waters of False Bay contribute greatly to the quality
of the grapes from these vineyards – especially those in the Helderberg.

FERMENTATION
After destalking and crushing the grapes, the mash was fermented in open tanks for between 5
and 14 days on the skins. The cap of skins was punched down and mixed with the juice 4 to 6
times per day to ensure optimum extraction of colour, tannin and flavours. After completion of the
alcoholic fermentation, the free-run wine was drawn off and the skins were gently pressed in basket
presses. The press wine was blended with the free-run wine in stainless steel tanks before being
transferred to small oak barrels. Malolactic fermentation occurred in tanks and barrels.

CLARIFICATION
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
The various component wines – Cabernet Sauvignon, Pinotage, Shiraz, Merlot and Mourvèdre –
were matured in 225 litre French oak barrels for 29 months.

BOTTLING
Bottled at Grangehurst using a gentle gravity flow filling system. The wine flowed from the elevated
bottling tanks through a cartridge filter to the hand filler and into the bottles. This was the only
stage during the entire winemaking process that the wine was filtered.

WINE ANALYSIS
Alcohol: 14.4% by volume (14.5% on label)
Residual Sugar: 1.7 g/l
Total Acidity: 6.2 g/l
pH: 3.44

COMMENTS
Nikela 2009 is a “Cape Blend” of Cabernet Sauvignon, Pinotage, Shiraz & Merlot. The word
“Nikela” (pronounced “Ni-care-la”) is a Nguni (Xhosa/Zulu) word meaning “to offer a gift of
dedication, respect or a tribute to one’s ancestors” – this wine being a tribute to winemaker Jeremy
Walker’s late parents, Eddie and Betty, who contributed greatly to the establishment of
Grangehurst, which was named after their childhood homes – “The Grange” and “Hurst Close” – in
England.
TASTING NOTES

Dark ruby/garnet colour; red berries with some mint, cedar and mocha aromas & flavours. A full-
bodied, elegant barrel matured red wine with smooth, ripe tannins. Recommended drinking up to

20 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

Grape

Red Blend

Wine Farm

Vintage

2009

Will pair deliciously with chicken livers, pan seared in balsamic vinegar, a grilled firm white fish or slow-roasted lamb shanks.