Grangehurst, Pinotage 2011

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 destalked, sorted and crushed before fermentation, in open topped vessels, to allow for up to 6 punchdowns a day. The wine was then basket pressed and moved to 225l oak barrels (both French and American), in which it underwent malolactic fermentation and was aged for 23 months before bottling.

Dark ruby/garnet colour; red berry and plummy fruitiness with vanilla, oak and spice; full on the palate with smooth, robust tannins.


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LightFull Bodied


Grape Varieties
Pinotage 89%, Cabernet Sauvignon 11%

Selected from a prime bushvine vineyard in the Helderberg, Stellenbosch that was planted in 1994. The southerly summer sea-breezes that blow over the cool waters of False Bay contribute greatly to the quality of the grapes from this low-yielding vineyard, which is located 5 km from the coast.

Harvest Dates
The Pinotage grapes were harvested on the 25th to 27th of January 2011. The yield in 2011 was around 4 tons per hectare of optimally ripe, quality grapes – small berries with good colour concentration.

After destalking, sorting and crushing the grapes, the mash was fermented in open tanks for 5 to 7 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. The basket pressed wine was blended with the free-run wine in stainless steel tanks before being transferred to small oak barrels. The malolactic fermentation occurred in tanks and barrels.

The 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 wine from the Pinotage vineyard was matured in oak barrels and then blended with two barrels of Cabernet Sauvignon. The wines spent an average of 23 months in 225 litre French (85%) and American (15%) oak barrels. NOTE: The varietal on the label must be at least 85% – after blending with two barrels of Cabernet Sauvignon, the PInotage component complied with this requirement (89% PInotage).

After racking and blending, the wine was stored in various tanks before being bottled using our gentle gravity flow filling system. The wine flowed from the elevated bottling tanks though a cartridge filter to the hand filler and into the bottles. This was the only stage during the whole winemaking process that the wine was filtered.

Wine Analysis
Alcohol: 14.00%
Residual Sugar: 1.6g/l
Total Acidity: 5.7g/l
pH: 3.37

There was not enough maiden vintage (1992) to fill our stainless steel tank – so Jeremy decided to fill the tank with Cabernet Sauvignon (8%). So started the Grangehurst ‘recipe’ of blending between 8 and 14% Cabernet Sauvignon with our PInotage. The Cabernet provides an interesting dimension of fruit, tannin and additional acidity – which contribute to the complexity and balance of Grangehurst Pinotage.

Tasting Notes
Dark ruby/garnet colour; red berry and plummy fruitiness with vanilla, oak and spice; full on the palate with smooth, robust tannins. Recommended drinking 6 to 15 years from vintage. Enjoy this wine with fine cuisine such as seared tuna, tagliatelle carbonara, bobotie or springbok pie.

Additional information

Alcohol vol








Wine Farm

Pan seared venison loin with herb and wholegrain mustard crust.


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