This wine is stylistically different than our De Grendel Sauvignon Blanc in the sense that the wine leans more towards a fuller and richer style, with intense hints of minerality, gooseberries and a herbaceous nose and palate. Supported by a fresh acidity this wine is a full bodied white wine with an exceptionally long finish.
The complexity of the Koetshuis promises excellent maturation potential and the wine will no doubt develop further over the next 3 to 5 years.
4 ½ Stars 2023 Platter’s South African Wine Guide
Well rounded 22 (94 pts) has 5% semillon giving complexity, texture & depth. Bright & vibrant tropical fruit, green herbs & curd-like finish lifted by lemon rind nuance. 5% fermented in new barrel, lees regularly stirred.
91 pts Tim Atkin MW 2023
Koetshuis is a cuvée of Sauvignon Blanc and 5% Semillon that uses separately fermented batches from Darling and Lutzville. Lightly wooded in style, it has appealing zip and minerality, a herbal undertone and a lightly salty, citrus and passion fruit palate. 2023-26
The De Grendel Koetshuis Sauvignon Blanc was so named because the grapes used to make this wine are grown in the vineyard that sprawls out right next to the old coach house (‘koetshuis’ in Afrikaans) where the wagons of days gone by were once kept.
A special vineyard selection is made from high-quality vineyards in Lutzville and Darling, plus a small batch of Semillon from De Grendel Vineyards, in which meticulous vineyard management ensures superior fruit concentration and bolder flavours. Grapes were picked separately,
depending on phenolic ripeness and flavour components. The vineyards are mostly nourished by weathered shale soils and yield 6 to 7 tons per hectare.
With Lutzville and Darling batches being vinified individually for blending at a later stage, the handpicked grapes were crushed and allowed extended skin contact for approximately 6 hours before the juice was racked and settled for inoculation and fermentation in stainless steel tanks. Approximately 5% of the juice was inoculated and fermented in a combination of new and 2nd fill French Oak barrels, where it was kept on the fine lees for 100 days. The 5% Semillon component was also fermented in oak. Finally, the portions were blended for flavour, depth, and complexity before being protein stabilised, cold stabilised and bottled.